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All the smoky, spicy flavour of the tandoor, straight from your oven! Juicy yoghurt-marinated chicken roasts on one tray with charred veg and crispy chickpeas. Big on flavour and seriously low on washing up.
1.
Heat the oven to 220°C (200°C fan).
2.
Mix the paprika, cumin, turmeric, garam masala and salt together. Stir half of the spice mix into the yoghurt.
3.
Make a few deep cuts in each chicken breast, then coat well in the spiced yoghurt.
4.
On a large roasting tray, toss the onions, pepper, tomatoes and chickpeas with the oil and the remaining spice mix.
5.
Nestle the chicken in among the vegetables.
6.
Roast for 25 minutes, until the chicken is cooked through with no pink meat and the vegetables are charred at the edges.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Freeze individual portions for up to 3 months, defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Swap the chickpeas for 1 head of broccoli, cut into florets.
Cost-saving tips
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