Indian Spiced Chicken Traybake
1 Medium chicken cut into portions
4 sweet potatoes peeled and cut into wedges
2 red onions cut into 6 pieces each
2-3 garlic cloves crushed
1 red chilli chopped
2 tsp garam marsala or curry powder
1 lime cut in half
3 tbsp mango chutney
Salt and pepper
Fresh mint from the garden
Cut the thighs and legs into portions as well as cutting the breast in half longways.
Remove the skin from the chicken and make 3 cuts into the legs and thighs.
Transfer the chicken onto a baking tray, then season with salt, pepper and spice.
Add a drizzle of olive oil and mix together making sure you rub all the seasoning into the cuts.
Wash your hands well before moving onto the next stage.
Cook the chicken in hot oven 180c for 10 minutes to begin with while you pre the veggies.
Remove the chicken from the oven after 10 minutes and add the sweet potatoes and red onions.
Scatter over the crushed garlic and red chilli and place the limes in-between the chicken.
Drizzle with a little extra olive to help roast the veggies.
Season with a little salt and pepper.
Return the tray to the oven and cook for 30 more minutes.
When the chicken is cooked, remove from the oven, add the mango chutney and carefully squeeze the juice from the roasted limes.
Finish with fresh mint or coriander for a light fragrant touch.
If you have any leftover, try adding a tin of chopped tomatoes and simmer for 15 minutes to make a simple curry.
Finish with a couple of spoonfuls of yogurt and a scattering of pomegranate.
To make the dry spice mix:
2 tsp ground coriander
2 tsp ground cumin
2 tsp garamasala
2 tsp ground ginger
2 tsp paprika
2 tsp numeric
1 tsp ground cardamom
1 tsp salt
1 1/2 tsp ground pepper
1 tsp chilli powder
2 tsp garlic powder
2 tsp onion powder
This spice mix will make more than you need so you can store it in the cupboard in an air tight container for next time.
Place all the spices into a pestle and mortar and blend together, then place in a container.