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.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 448 kcal
Author Manju | Cooking Curries


  • 1 1/2 lbs chicken breasts / thighs bone-in
  • 4 yellow potatoes (I used a mix of yellow, red and purple potatoes)
  • 1 carrot
  • 1/2 yellow onion
  • 2 tbsp olive oil
  • salt to taste
  • 1/2 lemon
  • 2 tbsp chopped cilantro

To grind to a paste


  1. Preheat the oven to 400F.

  2. Grind all the ingredients for the paste to a fine paste. Add a little water to help grind well.

  3. 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).

  4. 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.

  5. Arrange in such a way that chicken is resting in between the vegetables but not covered on top with the vegetables.

  6. 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.

  7. Take out of the oven once done. Squeeze the lemon over it just before serving and garnish with cilantro.

Nutrition Facts
Tandoori Roast Chicken and Vegetables
Amount Per Serving
Calories 448 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Cholesterol 87mg 29%
Sodium 122mg 5%
Potassium 1308mg 37%
Total Carbohydrates 33g 11%
Dietary Fiber 7g 28%
Sugars 1g
Protein 34g 68%
Vitamin A 62.6%
Vitamin C 43.3%
Calcium 10.2%
Iron 47.1%
* Percent Daily Values are based on a 2000 calorie diet.