A twist on the classic roast chicken. This tikka twist is sure to be a new favourite in your household.
800g roasting potatoes
600g of cauliflower
30g fresh coriander (finely slice)
2 tbs tikka curry paste
Preheat the oven to 180ºC.
Wash the potatoes and chop into 3cm chunks.
Chop the cauliflower roughly same size as the spuds.
Roasting tray, add the potatoes, cauliflower and coriander stalks with a pinch salt and pepper, and 1 tbs each olive oil.
Place the chicken in the tray and the tikka paste all over the chicken. Ensure the paste is rubbed everywhere.
Place chicken directly on the rack of the of the oven, scrunch
Place the tray exactly underneath the chicken to catch all the juices.
Roast for 1 hour, or until everything is golden and cooked
You will need to turn the veg halfway.
Remove from the oven.
Sit the chicken on top of the veg to rest for 5 minutes, then
Sprinkle with coriander leaves and serve
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