Tandoori Chicken with Indian-Spiced Vegetables

Steps

1. Oven to 200°C. Line two oven trays with baking paper.
2. Heat first measure of olive oil in a medium fry-pan on medium to high heat. Fry onion for about 2 minutes, until just starting to soften. Add Indian veggie spice mix and cook for a further 1 minute until fragrant.
3. Toss onion/spice mixture with potatoes and cauliflower on first prepared tray with second measure of olive oil. Season with salt and pepper and toss to combine. Cook for 20–25 minutes until golden. Turn once during cooking.
4. In a medium bowl, mix tandoori chicken spice mix and sour cream until it forms a paste. Pat chicken dry with paper towels, place in bowl with paste and toss to coat. Place coated chicken on second prepared tray and bake for about 15 minutes (depending on thickness), or until cooked through.
5. When potato and cauliflower have 3 minutes cook time remaining, add peas to tray with veggies and return to oven to heat through.
6. Prepare mint dressing. Place mint in a bowl with sour cream, honey and a pinch of salt. Stir to combine. Slice chicken thickly.
7. Divide Indian-spiced vegetables among plates with slices of tandoori chicken. Top with a dollop of mint dressing and squeeze over lemon juice just before serving.