Hi guys hope you're well! We're going to make the most beautiful tray baked chicken with
Indian spices and veges. It's absolutely gorgeous. It feels naughty but it's really really healthy.
It's 3 of your 5 fruit and veg a day. It's really affordable and it's a great dish you
can get in 1 tray, whack in the oven, go and do something for 40 minutes and then you've
got a feast to feed the family. Right, so it's a really nice sharable dish. Pan on,
kettle boiling water. Hack up some potatoes about an inch diced. So into a tray we're
going to go in with olive oil. About 1 and a half tablespoons. We're going to go in with
the mustard seeds and the curry leaves okay. And I'll just hold on the turmeric to start
with. So along with all these lovely fresh ingredients we want fragrance. Those amazing
flavours of India. I'm going to use some ginger here and get it fine. You're going to get
heat from that because ginger is hot. We're going to put in the ginger. You can move it
around. Now I'll get that turmeric in but I didn't want it to burn earlier. So we've
got like 2 teaspoons of turmeric. So I'm going to use 4 cloves of garlic on a gentle heat
and we're just bringing out the flavours of all those things. Chicken thigh, I'm going
to go skin on and I'm just going to have 1 nice big thigh per portion in there. So the
potatoes here and I'm just going to let these steam. They've been cooking for about 5 minutes
now. So they're tender. Next up all we're going to do is just chop veg, So roughly we're
going to slice up the veg into about 1 inch chunks and what we can do is start just adding
this as we're prepping this right. So we've got a lovely orange pepper here, we'll have
a red pepper as well. Full of lovely vitamins and of course when they roast they go sweet.
Onion, always in the base of so many dishes. So I'm just going to roughly chop. I'm adding
chilli now and this spice kind of combination here is really mild. It's spicy but it's not
hot. We've got some beautiful tomatoes, so in we go. A lovely recipe, a nice start middle
and end. We're going to season it with some salt and pepper. Last but not least, go in
with the potatoes. You can imagine how tasty this is going to be right. And then if we
go and get our chicken you know, we've already started frying that chicken skin. The bonus
of this dish of course is that everything just flavours eachother, Mix that around,
amazing colours. You just know it's going to be good for you. Put the chicken on top
so that is now going to bake in the oven for about 45 minutes okay. So while that's cooking
I want to show you how to make a super quick delicious mint, chilli and ginger yoghurt.
Come over here and have a look at this. Simply get a regular bunch of mint which is normally
about that size. Just rip the head off okay. We're going to go in with about 150mls of
good quality yoghurt and then we're going to go in with some chilli. We want a bit of
heat there. We're going to break up about half a chilli is perfect. In with a tiny little
piece of ginger and then a nice little pinch of salt. Whizz that up, beautiful flavour,
so fragrant. We're going to squeeze in the juice of about half a lemon there. And there
you go. That's the yoghurt sauce, time to plate up our beautiful tray bake and look
at that. Amazing colours, beautiful colours almost looks like autumn, you've got the crispy
skin here. I actually love to have like a simple, a nice simple salad, you know just
a baby spinach salad. I'll use this, it's all washed and ready to go. We'll go in with
a couple of spoons of our lovely dressing. Nice and simple, really nice contrast of colours.
Little one for me, oh by the way! If you're wondering why I'm dressed up like this I'm
going to parents evening tonight at school so I've got to dress up and be a bit more
smarter and responsible. You know now I've got slightly older kids, I still want to keep
an eye on what they're eating because I'll always be their dad. But at the same time
it's quite nice for them to kind of help themselves. Loads of veg, controlled sat fats, good quality
meat, beautiful spices. We can finish it all off with some coriander, you know you can
put that yoghurt just in and around the lovely roasted veges and the chicken and it works
so well. Now let's get a little fork and have a little try. What we got here, a bit of potato,
mmm. Nice delicate spices, you know the aubergines are kind of soft but kind of spongey, really
really good. And then excuse the knife, really really good. Crispy skin, love it. This recipe
is actually on the front cover of Jamie magazine, if you haven't seen my magazine this is in
about 15 different countries around the world. Click the link below and there'll be some
information about subscriptions and stuff like that. Check it out its a beautiful beautiful
mag. Until next time ciao, take care. And wish me luck, at parent's evening...