Garlic chicken with tandoori vegetables
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$5.10 per serve
(at time of publication)
Full ingredients list:
4 medium (200g each) skinless chicken thigh cutlets (bone in)
2 teaspoons olive oil
3 garlic cloves, crushed
2 tablespoons lemon juice
1/3 cup reduced-fat plain yoghurt
1 tablespoon tandoori paste (see tip)
1 bunch (12) baby carrots (see tip)
1 large zucchini, cut into thick wedges
2 bunches asparagus, trimmed
400g can no-added-salt chickpeas, rinsed, drained, patted dry
1/2 cup coriander leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut 2–3 deep slashes into each piece of chicken. Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 2 minutes on each side, or until browned. Transfer chicken to one of the prepared trays.
Step 2Rub chicken with garlic and drizzle with half the lemon juice. Bake chicken for 35 minutes, or until just cooked through.
Step 3Meanwhile, combine yoghurt and tandoori paste in a large bowl. Add the carrots, zucchini, asparagus and chickpeas. Toss gently together to coat.
Step 4Place the carrots on second baking tray; bake for 10 minutes. Add zucchini to tray; bake for a further 10 minutes. Then add asparagus and chickpeas to tray and bake for a final 10 minutes, or until vegetables are tender.
Step 5Serve the roast chicken with tandoori vegetables and garnish with coriander leaves.
Reserve some of the baby carrot fronds. Wash them well and scatter over the roasted vegetables with coriander leaves, before serving.
You can find tandoori paste in the ready-made sauces and curries aisle in supermarkets.
About this recipe
First published: October 2016