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Roast tikka chicken
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Total Time:
1 hour 10 minutes
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
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Wash and chop the potatoes into 3cm chunks. - Trim and chop the cauliflower into 3cm pieces along with the nice leaves. - Finely slice the coriander stalks - reserve leaves in a bowl of cold water. - In a 30cm x 40cm roasting tray, toss the vegetables and coriander stalks with sea salt, black pepper, 1 tablespoon each of olive oil, and red wine vinegar. - Rub the chicken with tikka paste and place on top of the veggies in the tray. - Roast everything for 1 hour until golden, turning the vegetables halfway through. - Let the chicken rest on top of the vegetables for 5 minutes, then sprinkle with drained coriander leaves before serving. - Toss the vegetables in the juices before serving.

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