One Pan Tandoori Chicken Tray Bake Recipe

Ingredients

100g yogurt, plus extra to serve
2 garlic cloves
A thumb of ginger
2 tsp curry powder
2 chicken thighs and 2 chicken drumsticks
1 red pepper
1 courgette
1 red onion
A handful of coriander
Steamed rice, naans or roti, to serve

Prep: 20 mins + marinating | Cook: 50 mins

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Method

1. Pour the yogurt into a large mixing bowl. Peel and grate in the garlic cloves and ginger. Add the curry powder and a good pinch of salt and pepper. Stir together till combined. Add the chicken thighs and drumsticks and turn in the marinade till coated. If you have time, let it marinate at room temperature for 30 mins or overnight in the fridge.

2. Heat your oven to 180°C/Fan 160°C/Gas 4. Halve the pepper and scoop out the seeds and membrane. Slice the pepper into thick strips. Trim the ends off the courgette and chop into bite-sized pieces. Peel the onion and slice into wedges. Scatter the veg into a roasting tin. Pour over 1 tbsp oil and add a pinch of salt and pepper. Toss together till evenly coated.

3. Arrange the chicken on top of the sliced veg in the tin. Cover the tin with a lid or layer of foil and slide into the oven. Roast for 30 mins.

4. After the chicken and veg have roasted for 30 mins, remove the foil from the top of the tin. Slide the tin back into the oven for a further 15-20 mins, till the chicken is golden, slightly charred at the edges and cooked through.

5. Serve the chicken and vegetables garnished with coriander leaves with extra yogurt on the side.