Curried Chicken Traybake
800g chicken drumsticks, skin on
200g cauliflower, cut into medium-sized florets
1 medium-sized red onion, peeled and quartered
300g white potatoes, quartered
1 tbsp olive oil
a large pinch of sea salt and ground black pepper
juice of 1 lemon
a small bunch of fresh coriander, roughly chopped
For the marinade:
2 tsps olive oil
1 tbsp Greek yoghurt (use dairy free if preferred)
1 clove garlic, finely chopped
2 tsps fresh ginger, grated
2 tsps ground cumin
1-1/2 tsps chilli flakes
2 tsps garam masala
2 tsps ground turmeric
Mix the marinade ingredients in a large bowl. Add the drumsticks and stir well to cover.
Refrigerate for 30 minutes, or overnight if you have time.
Preheat oven to 180˚C/350˚F. Place the cauliflower, onion and potatoes in a large roasting dish. Drizzle the olive oil over the vegetables and season with salt and pepper.
Add the chicken drumsticks and stir. Bake for 45 minutes or until cooked.
Drizzle the lemon juice over the chicken. Garnish with coriander and serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days.