Tandoori-Style Whole Chicken with Cumin-Roasted Vegetables
Just imagine a plateful of this tender marinated chicken, baby potatoes and roasted vegetables in front of you – you’ll feel like you’re eating out, from the comfort of your own home! The trick is to let the tandoori-style marinade mingle overnight, to really let your chicken soak up the spices. Spatchcocking your chicken means it’ll be on your plate sooner, with just as much flavour!
Hints & Tips
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If freezing, cool quickly then divide the chicken and vegetables into separate portions. Freeze the chicken and vegetables separately in individual freezerproof containers. Defrost thoroughly overnight in the fridge. Remove excess moisture from the defrosted vegetables before reheating, The chicken and vegetables can be reheated in the microwave until piping hot.
Our recipe is medium-spicy but if you are in the mood to turns things up a notch, add more cayenne pepper to the pot.
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