A Sunday Roast – Tandoori Chicken & Roasted Vegetables

This meal takes a little bit of preparation, since you have to marinate the chicken. 8-12 hours would be perfect. If you prep the chicken the night before, then it doesn’t take more than an hour on Sunday to serve up a brilliant roast lunch. This goes perfectly with some simple rice and dal, although I served it with roasted vegetables. I love the sweet caramelisation on the onions and peppers, while roasting tomatoes with salt and some olive oil gives them a brilliant flavour.

For the chicken, I prefer using bone-in pieces, which are more flavourful. For the marinade, I use whatever spices I have to hand. Make the marinade a bit hotter than you want to eventual dish to be, since the yoghurt and the baking mellows it out a bit.

Tandoori Chicken & Roasted Vegetables

12 chicken drumsticks, with skin on
2 capsicum, 2 onions, 2 tomatoes, 1 potato, cut into quarters
Olive oil
4 cloves of garlic
Salt to taste
Lime to serve

Marinade for chicken

1 tsp turmeric
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
2 green chillies (see headnotes)
1 small handful coriander, leaves and stalk
4 cloves garlic
2 cm piece of root ginger
500 g yoghurt
Juice of 2 limes

20140511-144013.jpgArrange the chicken on a tray, and make several deep incisions on each piece. Sprinkle salt and lime juice on top. Let this stand for about 5-10 mins while you make the marinade. To prep the marinade, in a blender grind together the dry spices along with the chillies, coriander, ginger and garlic. Taste, and increase the chillies (or any other spices) if you prefer.

Dip each piece of chicken in the marinade, making sure you slip some under the skin as well. Place the chicken in a dish, top with the remaining marinde and put this into the fridge. Allow the chicken to marinate overnight, for 8-12 hours, up to a maximum of 24 hours. (I imagine you can go slightly over this limit; the FDA recommends marinating chicken for a maximum of 48 hours – beyond this the meat becomes unappetisingly mushy.)


The next morning, or whenever you’re ready to start cooking, preheat the oven to 200°C/400°F and get three baking pans ready. Add the quartered potatoes and onions to the first one. Toss with some olive oil, 2 cloves of garlic (crushed), oregano and salt. The potatoes need a total of 60 mins in the oven, so put them in as soon as the oven is preheated.

20140511-144151.jpgNext, grease another baking tray, and place the chicken drumsticks on this. Baste with a little olive oil on top. The chicken will need around 40 mins to cook through, and you’ll need to turn the pieces halfway through. So put these into the oven once the potatoes and onions have been in for 20 mins.

20140511-144236.jpgIn the last baking tray, toss together the tomatoes and capsicum with olive oil, 2 cloves of garlic (crushed), oregano and salt. 20 minutes after the chicken has gone in, turn the chicken pieces over, and slide the tomatoes and capsicum into the oven as well. Let all the veggies and the chicken cook for the final 20 minutes.

Serve along with a yoghurt dip and slices of lime. Enjoy!


Prep time: 30 min; Cook time: 60 min; Marinate overnight (8-12 hours).

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