Description
A one-pan Indian-inspired chicken traybake with golden, crisp-skinned chicken thighs, soft spiced potatoes, and vibrant lime and seed aromatics. Perfect for effortless, flavorful weeknight meals.
Ingredients
- 1.5 kg potatoes, peeled and cut into 2 cm cubes
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons yellow mustard seeds
- 2 teaspoons nigella seeds
- 1/2 teaspoon ground turmeric
- Zest and juice of 2 limes
- 4 cloves garlic, peeled and minced
- 2 teaspoons sea salt flakes, plus extra for sprinkling
- 12 chicken thighs, bone-in and skin-on
- 2 tablespoons cold-pressed rapeseed oil or olive oil
- 4 tablespoons water
- Fresh coriander, chopped (to serve)
- 1/2 red onion, thinly sliced into half-moons (for pickled onions)
- Fresh lime juice to cover onions
Instructions
- Place the sliced red onion in a bowl and cover with lime juice to quick-pickle. Let steep while preparing the rest of the dish.
- Preheat the oven to 220°C (200°C fan).
- Add cubed potatoes to a large roasting tin. Scatter over cumin seeds, fennel seeds, mustard seeds, nigella seeds, turmeric, lime zest and juice, minced garlic, salt, and 4 tablespoons of water.
- Add the chicken thighs to the tin and toss everything together so the spices coat both chicken and potatoes. Arrange chicken skin-side up.
- Drizzle the chicken with oil and sprinkle lightly with extra salt.
- Roast for 1 hour, until the potatoes are tender and chicken skin is golden and crisp.
- Serve hot, topped with chopped coriander and quick-pickled onions if desired.
Notes
- Use bone-in drumsticks as an alternative; cooking time remains the same.
- Replace whole spices with curry powder for a milder version.
- Pickled onions can be made ahead for deeper flavor.
- This dish is excellent cold but reheating may soften the crisp skin.
- Marinate everything up to 4 hours ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 2 chicken thighs with potatoes
- Calories: 520
- Sugar: 3g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg
