A healthy one-pan traybake, lightly spiced and ideal for a quick family dinner.
2 tablespoons of oil
1 garlic clove, crushed
4cm piece of ginger, grated
3 teaspoons of Tandoori Masala Spice Pot
150ml natural yoghurt
Good squeeze of lemon juice
1 teaspoon of salt
8 chicken drumsticks or thighs
500g new potatoes
250g of cherry tomatoes, or 4 large tomatoes roughly chopped
1 red onion finely chopped
Fresh coriander to garnish
Mix the natural yoghurt, Tandoori Masala, garlic, ginger, salt and lemon juice in a large bowl. Add the chicken and toss together to ensure all pieces of chicken are well coated. Leave to marinade for 1-2 hours or overnight.
Put the potatoes in a large roasting tin, coat with the oil and season with salt and pepper. Place the chicken on top of the potatoes and bake in the oven for 40-45 minutes until cooked and golden.
Scatter the tomatoes, red onion, coriander over the chicken and potatoes. Serve with some crusty bread and salad.