What a great twist on the traditional roast chicken dinner! Jamie makes a stunning fragrant and flavoursome dish with his One Pan Roast Chicken Tikka recipe.
Whole free range chicken Tikka paste Potatoes Bunch of fresh coriander 1 whole Cauliflower
Jamie starts his Roast Chicken Tikka recipe by chopping (skin on) potatoes into large chunks and putting them into a roasting tray, he uses enough potatoes to cover the base. Jamie then chops the the whole cauliflower into medium sized pieces and places it into the roasting tin. He also chops the stalks of the coriander and puts them into the tin. Jamie suggests putting the coriander leaves into a bowl of iced water to keep them fresh. Jamie pours a good glug of olive oil and red wine vinegar over the ingredients in the roasting tin along with salt and pepper. Jamie then prepares the chicken. He places it on top of the chopped ingredients and spreads 2 heaped tablespoons of tikka paste over the entire chicken using his hands. Jamie places the roasting tin with tikka chicken and chopped vegetables into an oven set to 180C for 1 hour. To serve Jamie sprinkles the coriander leaves over the top.