Tandoori Chicken with Roasties and Salsa

Tandoori Chicken with Roasties and Salsa

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 6, 2019.
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Ingredients

Roasties

  • 1 pack pre-cooked baby potatoes
  • 1 pack diced carrots
  • 1 pack red onion wedges
  • 1 pack potato spices

Chicken

  • 1 pack chicken thighs
  • 1 pack tandoori spices
  • 2 Tbsp yoghurt

Salsa

  • 2 tomatoes
  • ½ telegraph cucumber *
  • Zest and juice of 1 lemon

To Serve

  • Remaining yoghurt

Steps

  1. Preheat oven to 230°C. Preheat BBQ hot plate to medium (if using). Prep roasties Pat potatoes and carrots dry. Toss both on a lined oven tray with onion wedges, potato spices and a drizzle of oil. Season.
  2. Cook roasties Place tray in middle of oven and roast for about 20 minutes, until tender and starting to colour. Turn once during cooking. Switch oven to high grill and grill roasties for 3-5 minutes, until golden. Turn once during grill time.
  3. Prep chicken Pat chicken dry, then place in a bowl with tandoori spices, first measure of yoghurt and a drizzle of oil. Season and toss to coat. Add a pinch of chilli flakes for some heat.
  4. Prep salsa Dice tomatoes and cucumber 1cm. Toss both in a bowl with lemon zest and juice and a drizzle of oil. Season.
  5. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Alternatively, cook chicken on BBQ. If chicken browns too quickly, reduce heat. Rest, covered, before slicing thickly.
  6. Serve roasties and chicken topped with salsa and remaining yoghurt.

Nutritional Information

Energy 2282 kj
545 kcal
Protein 31.6g
Carbohydrate 35.2g
Fat 29.7g