Traybake Chicken with Cauliflower

Ingredients

• Boneless, skinless chicken thighs 500g
• Medium cauliflower 1 head
• For the marinade
• Greek-style yoghurt 150g
• Ginger-garlic paste 2 tbsp
• Ground turmeric 1 tsp
• Ground cumin 1 tsp
• Ground coriander 1.5 tsp
• Garam masala 1 tsp
• Chilli powder (or paprika) 0.5 tsp
• Salt 1 tsp
• Vegetable oil 2 tbsp
• To serve
• Fresh coriander, chopped small bunch
• Lemon wedges to serve

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a large baking tray.
2. Wash the cauliflower, trim the leaves, and cut into bite-sized florets.
3. Cut the chicken thighs into roughly 3-4cm pieces, if not already bite-sized.
4. In a large bowl, combine the Greek-style yoghurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chilli powder, salt, and 1 tbsp of the vegetable oil. Mix thoroughly to form a smooth marinade.
5. Add the chicken pieces and cauliflower florets to the marinade. Toss well to ensure everything is evenly coated.
6. Arrange the marinated chicken and cauliflower in a single layer on the prepared baking tray. Drizzle with the remaining 1 tbsp of vegetable oil.
7. Roast for 35-40 minutes, or until the chicken is cooked through and tender, and the cauliflower is golden brown and slightly charred at the edges. Turn the pieces halfway through cooking for even browning.
8. Garnish generously with fresh chopped coriander and serve immediately with lemon wedges on the side.