One–dish Indian Roast Chicken & Vegetables

Indian Chicken 006a

I love one-dish meals – they save on preparation time and with just one dish to wash also on clean-up. I also love spiced food and
roasted food – so this dish is ticking all the boxes for me.

The raita is good served with any Indian-style dish and is a standard condiment in this part of the world – it can be used as a sauce, dip or salad and provides and an explosion of freshness when served alongside spicy food. This raita is a very simple one, but raitas can
include fresh or ground coriander, cumin, cayenne pepper and other herbs and spices.

One–dish Indian Roast Chicken & Vegetables

This one-dish meal is great for feeding a crowd – simply increase the quantities accordingly – and serve with a tossed green salad if desired.
Use any in-season vegetables – cauliflower, broccoli or carrots are all good alternatives to the zucchini.

Serves 4

vegetable oil
2 tsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
¼ tsp ground cinnamon
sea salt and freshly ground black pepper
4 chicken thighs
500g potatoes, cut into large chunks
500g zucchini, cut into 2.5cm pieces
2 onions, cut into wedges
1 medium heat chilli, sliced and seeded (optional)
chopped fresh coriander, to garnish
CUCUMBER & YOGURT RAITA
1 cucumber
1 cup Greek-style natural yogurt
¼ cup shredded fresh mint leaves

1              Preheat oven to 220°C. Brush a large baking dish with a little oil – the dish should be large enough to accommodate the chicken and vegetables in one layer, if you do not have a large enough dish divide the mixture between two dishes.

2              Place coriander, cumin, turmeric, cinnamon and salt and
pepper, to taste in a large plastic bag and shake to combine.

3              Add chicken, potatoes, zucchini and onions to bag and shake to coat in spice mixture – if bag is not large enough to accommodate all the ingredients at one time, do this in batches.

4              Transfer chicken and vegetables to baking dish, scatter with sliced chilli. Bake, turning every 15 minutes, for 30-45 minutes or until chicken is cooked and vegetables are tender.

5              While chicken is cooking make the raita. Grate cucumber on a piece of muslin or chux cloth, sprinkle with a little salt, place in a colander and set aside to drain for at least 30 minutes. Wrap cloth around cucumber and squeeze to remove as liquid as possible. Place cucumber, yogurt and mint in a bowl and mix to combine. Season to taste with salt, if necessary.

6              Remove chicken and vegetables from oven, cover loosely with aluminium foil and stand for 5-10 minutes. Scatter with
coriander and serve straight from the baking dish. Pass raita
separately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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