Tandoori Chicken and New Potato Traybake

Tandoori Chicken and New Potato Traybake

Makes: 4
Prep Time:
15 minutes
Marinate: 2 hours
Cooking time:
45 minutes
Heat scale:

A healthy one-pan traybake, lightly spiced and ideal for a quick family dinner. 


2 tbsp of oil
1 garlic clove, crushed
4cm piece of ginger, grated
3 tsp Tandoori Masala
150ml natural yoghurt
Good squeeze of lemon juice
1 tsp 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


  1. Mix the natural yoghurt, Tandoori Masala, garlic, ginger, salt and lemon juice in a large bowl. 
  2. Add the chicken and toss together to ensure all pieces of chicken are well coated.
  3. Leave to marinade for 1-2 hours or overnight. 
  4. Put the potatoes in a large roasting tin, coat with the oil and season with salt and pepper.
  5. Place the chicken on top of the potatoes, then scatter the tomatoes, red onion and coriander on top of the chicken.
  6. Heat oven to 180C and bake for 40-45 minutes until cooked and golden.
  7. Serve with some crusty bread and salad.  


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