- 0:15 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
Create a delicious dinner without all the washing up! This one-pan roast chicken dinner packs a punch of Indian flavour.
Ingredients
- 1/4 cup tandoori paste
- 1/4 cup Greek yoghurt
- 4 chicken marylands, scored (see notes)
- 1 head cauliflower, cut into florets
- 2 red onions, cut into wedges
- 400g can chickpeas, drained, rinsed
- 1/3 tablespoon olive oil
- 2 tablespoons flaked almonds
- 1/3 cup coriander leaves
- 1/4 cup torn mint leaves
Method
- Step 1Combine paste and yoghurt in a ceramic bowl. Add chicken and toss to coat. Chill, covered, for 4 hours or overnight if you have time.
- Step 2Preheat oven to 220C or 200C fan-force. Place cauliflower, onion and chickpeas on a large baking tray. Drizzle with oil and season. Toss to coat and arrange in a single layer. Top with chicken. Roast for 20 minutes. Sprinkle with almonds. Roast for another 20 minutes or until chicken is cooked through. Serve sprinkled with herbs.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
3051 kj
Energy
44.5g
Fat Total
12.2g
Saturated Fat
9.7g
Fibre
52.9g
Protein
183mg
Cholesterol
504mg
Sodium
6.8g
Carbs (sugar)
28.2g
Carbs (total)
All nutrition values are per serve
Notes
Score the chicken maryland: Cut three deep parallel grooves across the thickest part of the chicken thigh to ensure even cooking.
- Author: Lucy Nunes
- Image credit: Guy Bailey
- Publication: Taste.com.au
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