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Roast tikka chicken
With roasted potatoes & cauliflower
With roasted potatoes & cauliflower
Serves 4
Cooks In1 hour 10 minutes (10 minutes prep, 1 hour cook)
DifficultySuper easy
Nutrition per serving
Calories 467 23%
Fat 15.9g 23%
Saturates 3.3g 17%
Sugars 5.7g 6%
Salt 1.1g 18%
Protein 42.3g 85%
Carbs 40.6g 16%
Fibre 5.9g -
Of an adult's reference intake
Ingredients
- 800 g potatoes
- 1 small head of cauliflower (600g)
- 1 bunch of fresh coriander (30g)
- 1 x 1.2 kg whole free-range chicken
- 2 tablespoons tikka curry paste
Recipe From
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- 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.