Tandoori Chicken & Potatoes

Name: Tandoori Chicken & Potatoes
Ingredients: 1 tsp Chick stock powder (dissolved in 1/2 Cup water); 2 heaped Tbsp Tandoori seasoning (I use Rajah); 0.5 tsp Mild/ Medium chilli powder (or to taste); Salt (to taste); 0.25 cup Low fat Greek yogurt; 2 tsp Garlic (paste); 1 tsp Ginger (paste); 1.5 tbsp Olive oil; 4 Chicken legs, thighs and drumsticks separated; 2 Large potatoes (sliced (2 cm)); 2 Medium onions (cut into wedges); 6 whole Padron peppers (optional)

One pan, TANDOORI CHICKEN & POTATOES. Mildly spiced, juicy, tender chicken and potatoes but without the faff! Recipe below. Save.

Ingredients

Marinade

Main Ingredients

Directions

1
Score the thighs and drumsticks. To a small bowl, add all of the ingredients for the marinade and mix well. Brush the marinade all over the chicken and potatoes, marinate for 24hr in the refrigerator (best results) or at least 3-4 hours.
2
Preheat oven to 200c/425F/Gas mark 6. Add the chicken and potatoes to a large oven proof dish and any remaining marinade. Pour the chicken stock in and add the onions wedges. Cover with foil or a lid and place on the middle shelf, cook for 40 minutes basting a couple of times in between.
3
Remove the cover/foil, add the padron peppers and cook uncovered for a further 15-20 minutes.
4
Once the cooking cycle is complete, check the meat of cooked through with a meat thermometer.
5
Remove from the oven, garnish with lots of coriander and serve with naan/rice and raita! Enjoy.

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