Tandoori Roast Chicken with Potatoes
Credit: Whisk Media Group
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Tandoori Roast Chicken with Potatoes
Ingredients:
Cucumber and Mint Raita
This cool and creamy raita is the ideal sauce to serve alongside boldly spiced Indian dishes.
Click here to get the recipe.
Click here to get the recipe.
- Wipe chicken with damp paper towel and pat dry. Score breast and thighs with a sharp knife
- Combine Tandoori Paste, yoghurt and juice of half a lemon. Spoon over both sides of the chicken. Cover and refrigerate for 20 minutes or as long as time permits
- Preheat oven 220°C/200°C (fan-forced)
- Place sliced red onion into base of a baking dish and place chicken on top, skin side up. Drizzle with oil and roast for 30 minutes
- Meanwhile, boil, steam or microwave chat potatoes until just tender. Drain and set aside
- Remove chicken from oven and add potatoes to tray. Cook a further 15-20 minutes or chicken is cooked through. Loosely cover chicken in foil and rest for 10 minutes
- Just before serving, squeeze over fresh lemon juice. Garnish with fresh coriander and serve with extra lemon wedges. Serve with roasted potatoes and onions, raita and Indian breads
Tips & Hints:
- Butterflied chicken can be purchased from supermarkets. Alternatively, ask your butcher to butterfly it for you
- Check chicken is cooked by piercing thigh with a knife. If the juices run clear, the chicken is cooked
