ROAST A WHOLE CHICKEN RECIPES
ROAST TIKKA CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
- Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).
- In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
- Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
- Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.
- Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
- Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up.
Nutrition Facts : Calories 467 calories, FatContent 15.9 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 42.3 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 1.1 g salt, FiberContent 5.9 g fibre
ROAST TIKKA CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the potatoes and chop into 3cm chunks. Trim the cauli stalk, remove any tough outer leaves, then chop the cauli and nice leaves the same size as the spuds.
- Finely slice the coriander stalks (reserving the leaves in a bowl of cold water).
- In a 30cm x 40cm roasting tray, toss the veg and coriander stalks with a pinch of sea salt and black pepper, and 1 tablespoon each of olive oil and red wine vinegar.
- Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.
- Place the chicken directly on the bars of the oven, scrunch everything in the tray and place exactly underneath the chicken to catch the tasty juices.
- Roast for 1 hour, or until everything is golden and cooked through, turning the veg halfway.
- Sit the chicken on top of the veg to rest for 5 minutes, then sprinkle over the drained coriander leaves and serve, tossing the veg in all the tasty juices before dishing up.
Nutrition Facts : Calories 467 calories, FatContent 15.9 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 42.3 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 1.1 g salt, FiberContent 5.9 g fibre
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