Jamie Oliver’s Roasted Chicken Breast with Lemony Bombay Potatoes
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Preparation Time: 20 minutes | Cooking Time: 25 minutes | Freezable?: No
Super easy roasted chicken with a difference
- 200g Potatoes
- 1/4 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 lemon
- 1/2 red pepper
- 2 cm (about 1 inch) piece of ginger
- 1 chicken breast – (Jamie recommends using organic and free range chickens if you can stretch to it)
- a small handful of chopped coriander leaves
- Olive oil
- Heat your oven up to 200°C, – 400°F or gas 6.
- Peel and chop the potatoes into 2.5cm (1″) cubes, then cook in lightly salted boiling water for around 6 minutes. Drain well and allow to dry.
- Add the cumin and turmeric spices to a bowl and grate in half the lemon zest Add in the roughly chopped coriander leaves.
- Then add in half a deseeded and roughly chopped pepper and ginger peeled and cut into small matchsticks
- Set aside 2 slices of lemon, squeezing the juice from the rest of the lemon (but without the pips!) into the bowl.
- Shake the potatoes up in a colander, add them to the bowl with the chicken. Drizzle with oil and season with sea salt and black pepper, then toss everything around to coat.
- Remove the chicken from the bowl, then tip the potato mixture into a baking dish that’s big enough to spread the mixture out into a single layer. Top with the lemon slices and drape over the chicken.
- Drizzle with oil, then cook in the middle of the oven for 25 minutes, or until golden and cooked through.
So what’s Turmeric?
Turmeric is a root type perennial plant related to the the ginger family. It’s grown in Southeast Asia and needs temperatures of between 20 and 30 °C and a a lot of annual rainfall to thrive. If its not used as a fresh spice, the rhizome roots are boiled for about 30–45 minutes, dried in very hot ovens, then ground into a deep-orange-yellow powder for use as colouring and flavouring in Asian cooking. Here’s what it looks like (when its not in a easy use jar!)
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