Preheat the oven to 350ºF. Wash the potatoes and
chop into 3cm chunks. Trim the cauli stalk, remove
any tough outer leaves, then chop the cauli, stalk
and nice leaves the same size as the spuds.
Finely slice the cilantro stalks (reserving the
leaves in a bowl of cold water).
In a 30cm x 40cm roasting tray, toss the veg and
cilantro stalks with a pinch of sea salt and black
pepper, and 1 tablespoon each of olive oil and red
wine vinegar. Place the chicken in the tray and
rub all over with the tikka paste, getting into
all the nooks and crannies.
Place the chicken directly on the bars of the
oven, scrunch everything in the tray and place
exactly underneath the chicken to catch the tasty
juices.
Roast for 1 hour, or until everything is golden
and cooked through, turning the veg halfway.
Sit the chicken on top of the veg to rest for 5
minutes, then sprinkle over the drained cilantro
leaves and serve, tossing the veg in all the tasty
juices before dishing up.
Originally Submitted
4/13/2019
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