Spiced yoghurt chicken traybake with potatoes
Chicken thighs marinated in spiced yoghurt, roasted on a tray with potatoes and red onion until charred at the edges.
- Time1 hr 10
- LevelEasy
- Costabout £2.00 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Mix the yoghurt, garlic, ginger, cumin, coriander, paprika, turmeric, lemon juice and a teaspoon of salt in a bowl. Add the chicken and turn to coat. Leave for at least 20 minutes, or up to 8 hours in the fridge.
20 min - 2
Heat the oven to 200°C (180°C fan). Put the potatoes and onions on a large tray with the oil and a pinch of salt. Toss together.
- 3
Roast the potatoes for 15 minutes.
15 min - 4
Nestle the chicken among the potatoes, skin side up, scraping any extra marinade over the top.
- 5
Roast for 40 minutes until the chicken is dark golden and the juices run clear when you pierce the thickest part.
40 min - 6
Rest for 5 minutes. Serve with the pan juices, a green salad or warm rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.