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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken and Potato Traybake

6.0

1½ kilograms potatoes (peeled and cut into approx. 2cm/1in cubes)

2 teaspoons cumin seeds

2 teaspoons fennel seeds

2 teaspoons yellow mustard seeds

2 teaspoons nigella seeds

½ teaspoon ground turmeric

Finely grated zest and juice of 2 limes

4 cloves of garlic (peeled and minced)

2 teaspoons Maldon sea salt flakes plus more for sprinkling

12 chicken thighs with skin on and bone in

2 x 15ml tablespoons cold-pressed rapeseed oil or regular olive oil

Fresh coriander

½ red onion

Fresh lime juice

Make the pink-pickled onions, as directed in the intro.
Preheat the oven to 220°C/200°C Fan/425°F. Put the cut potatoes into a large, shallowish roasting tin (mine measures 37 x 34cm / 15 x 14in) and sprinkle with the spices, followed by the lime zest and juice, garlic, 2 teaspoons of salt and 4 tablespoons of cold water.
Tumble the chicken into the tin, and toss everything well together then turn the chicken skin-side up on top of the potatoes. Drizzle the skin with the oil and sprinkle over a little salt, then cook in the oven for 1 hour, or until the potatoes are tender and the chicken cooked through, its skin golden and crisp. Serve scattered with chopped coriander and, if wished, the quick-pickled onions.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍰Traybake

Cuisine🇮🇳Indian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 119 weeks ago

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