Tandoori Roast Chicken and Vegetables
A can’t go wrong recipe, this Tandoori Roast Chicken and Vegetables can be made in your oven, ready for you in just about 45 mins or so.
Servings 4 servings
Calories 448kcal
Ingredients
- 1 ½ lbs chicken breasts / thighs bone-in
- 4 yellow potatoes (I used a mix of yellow, red and purple potatoes)
- 1 carrot
- ½ yellow onion
- 2 tablespoon olive oil
- salt to taste
- ½ lemon
- 2 tablespoon chopped cilantro
To grind to a paste
- 2 green cardamom
- 3 cloves
- 1 inch cinnamon
- 1 star anise
- ½ teaspoon fennel seeds
- ½ teaspoon turmeric powder
- 1 teaspoon cayenne
- ½ teaspoon black pepper
- 2 teaspoon tandoori masala powder
- 1 cup cilantro packed
- 4 cloves garlic
- 1 teaspoon chopped ginger
Instructions
- Preheat the oven to 400F.
- Grind all the ingredients for the paste to a fine paste. Add a little water to help grind well.
- Scrub the potatoes and carrots well. Cut the potatoes in half. Roughly chop the carrot ( at an angle so it looks prettier). Chop the onions to fairly big pieces (maybe about 12 from half an onion).
- In an oven safe casserole dish, add the chicken pieces and the vegetables. Add the olive oil, salt and the ground paste. Mix well. Rub the chicken well with the ground masala.
- Arrange in such a way that chicken is resting in between the vegetables but not covered on top with the vegetables.
- Roast in the oven for about 40 mins. Check for doneness. Use a meat thermometer. It should read at least 165F when you check inside the chicken. Check in various spots so you get an accurate reading.
- Take out of the oven once done. Squeeze the lemon over it just before serving and garnish with cilantro.
Nutrition
Calories: 448kcal | Carbohydrates: 33g | Protein: 34g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 122mg | Potassium: 1308mg | Fiber: 7g | Sugar: 1g | Vitamin A: 3130IU | Vitamin C: 35.7mg | Calcium: 102mg | Iron: 8.5mg