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Jamie Roast Tikka Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
800 g potatoes
1 small head of cauliflower (600g)
1 bunch of fresh coriander (30g)
1 x 1.2 kg whole chicken
2 tablespoons tikka curry paste
Directions:
Directions:
1: Preheat the oven to 180ºC/350ºF/gas 4.

2: 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.

3: 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.

4: Sit the chicken in the tray and rub all over with the tikka paste, getting into all the nooks and crannies.

5: 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.

6: 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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