Roasted chicken tikka with spiced potatoes and peppers


  • 4 chicken thighs (skin on)
  • 200g tikka paste
  • 1 red onion, cut into 8 wedges
  • 2 bell peppers, deseeded and cut into chunky wedges
  • 1 large potato, cut into medium size chunks
  • 25g fresh coriander
  • Sea salt


  1. Preheat the oven to 200 degrees celsius
  2. Place the chicken thighs, onion wedges, peppers and potato chunks into an oven-proof metal baking pan. Pour over the chicken tikka. Evenly coat the chicken, potatoes and the vegetables with the marinade.
  3. Add a sprinkling of sea salt to taste.
  1. Roast for 35-40 minutes. Ensure chicken juices run clear and the chicken is piping hot before serving.
  1. Add the coriander to garnish.

Serves 2

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