Roast Tikka Chicken with Cauliflower and Potatoes
Recipes

Roast Tikka Chicken with Cauliflower and Potatoes

This twist on the classic roast chicken is sure to be a winning recipe in your household. The best part?...

Ingredients

  • 1 small or medium chicken 
  • 1 brown onion 
  • 3 tablespoon vegetable oil 
  • 2 cloves garlic 
  • 1 inch fresh ginger 
  • 1 tablespoon tomato puree 
  • 1 tablespoon garam masala 
  • 1 tablespoon paprika 
  • 1 teaspoon chilli powder 
  • 1 teaspoon turmeric 
  • 1 teaspoon cumin (for tikka paste) 
  • 1 teaspoon ground coriander 
  • 1/2 teaspoon salt (for tikka paste) 
  • 1/2 lemon, juiced 
  • 1 large sweet potato, cubed 
  • 1 medium potato, cubed 
  • 1/2 cauliflower, cut into florets 
  • 2 teaspoons cumin, for the veg 
  • 1 teaspoon salt, for the veg 
  • A handful fresh coriander, chopped - to garnish 

Method

  1. Make your tikka paste - blend the brown onion, 2 tablespoons vegetable oil, garlic, ginger, tomato puree, spices, salt and lemon juice using a blender or food processor until smooth.
  2. Rub the tikka paste over the chicken, making sure to cover the whole surface.
  3. Place the chicken in the oven side of the Lakeland 2 in 1 Air Fryer Oven.
  4. Cook the chicken at 200℃ for 45 minutes, rotating halfway through.
  5. Now prepare the veg - place the cubed sweet potato, cubed potato and cauliflower florets in a large bowl.
  6. Add 1 tablespoon oil, 2 teaspoons cumin and 1 teaspoon salt and give it a good mix - ensuring the veg is evenly coated.
  7. Once combined, transfer the veg to an air fryer basket and place in the air fryer side of the Lakeland 2 in 1 Air Fryer Oven. If you don't have an air fryer basket, you can place directly into the drawer. Ensure the veg is spread out evenly.
  8. When the chicken has approximately 25 minutes remaining, start cooking the vegetables at 190℃ for 25 minutes, tossing throughout.
  9. When the timer is complete, remove the chicken and vegetables from the air fryer. Place the veg into a serving dish. Ensure the chicken is cooked through (the juices should run clear) and then place on top of the veg to rest for around 5 minutes, allowing the juices to mix in with the veg underneath.
  10. Serve with a garnish of chopped coriander.