What an easy weekday meal! Masala Roast Chicken Traybake is a perfect hassle-free option for when you’ve had a hectic day. Give yourself a bit of time to prepare the dish and let your oven do the rest, it’s really as simple as that.
I enjoy a roast chicken with all the trimmings and so this Indian version similarly hits the spot. I’ve added potatoes, carrots and onions, but you could use other vegetables too. Just be mindful of the cooking time as the chicken will take longer to cook on the bone than some vegetables, for example courgettes, so can get quite mushy!
Simply put together the yoghurt based marinade and marinate the chicken and vegetables. Sear the chicken in a pan with a little oil to give it a charred flavour and then put it all ingredients into an oven dish and allow to cook.
Contrary to the fact it’s an easy meal, and so salad should’ve sufficed, I decided to rustle up an onion and spinach fried rice too. It was worth it and delightful, oh and not forgetting the cucumber and cumin raita, which brought it all together.
Masala roast chicken traybake
Equipment
- Roasting tray
- Frying pan
- Large mixing bowl
Ingredients
- 1 kg Chicken Legs (skinned)
- 400 g Baby Potatoes (peeled and halved)
- 200 g Chantenay Carrots
- 2 Red onions (quartered)
- 5 tbs Plain Yoghurt
- 3 tbs Sunflower oil (for marinade)
- 1 1/2 tsp Salt
- 1 tsp Turmeric
- 2 tsp Coriander powder
- 2 tsp Cumin powder
- 1 tsp Tandoori powder
- 1/2 tsp Ground black pepper
- 1/2 tsp Garam masala
- 7 Garlic cloves (grated)
- 15 g Ginger (grated)
- 12 g Coriander leaves (chopped)
- 4 tbs Sunflower oil (to pour over meat and veg halfway through cooking)
Instructions
- Skin the chicken legs and score using a knife.
- Peel the potatoes, wash and cut into half. Wash the carrots. Peel and quarter the red onions. At this moment preheat the oven at 200C degrees (fan assisted).
- In a large mixing bowl, add the following ingredients and give it a good mix: yoghurt, oil (for marinade), salt, turmeric powder, coriander powder, cumin powder, tandoori powder, ground black pepper, garam masala, garlic, ginger and coriander leaves
- Add the chicken and vegetables to the mixing bowl and rub the marinade into all the ingredients.
- In a hot pan, using a little oil, sear the chicken legs on both side for 2 minutes each way.
- Transfer the ingredients into an oven dish and cook for 45-50 minutes.
- After 20 minutes of cooking, take the traybake out and brush the chicken and vegetables with 4 tbs of oil. Put back in the oven for a further 25-30 minutes.
- Check chicken is cooked before serving.
Tips on making Masala roast chicken traybake
- You could add alternative root vegetables including parsnips, swede or sweet potato.
