This Chicken and Cauliflower Tray Bake is easy to make, let your oven do all the work! Garnish with raita and this meal is a great alternative to the Sunday roast.
1kgchicken thighs on the bone(£1.98)
Handful mint, chopped & de-stemmed(£0.40)
Salt & Pepper
Preheat the oven to 180°C
Prep the traybake by adding the chicken thighs (skin-side up) taking off any excess skin and add the potatoes & cauliflower florets into the tray. Drizzle the olive oil over the contents of the tray, along with the seasoning (curry powder, turmeric and cayenne pepper) and add a pinch of salt. Use your hands to ensure everything in the tray is evenly coated & then cover with foil. Pop in the oven with the timer set to 45 minute.
Meanwhile, prepare the raita inspired sauce. Combine the pot of greek yogurt, juice of a lime, chopped mint and grated cucumber into a large mixing bowl and season with salt.
After the 45 minute timer has gone off, remove the foil and pop back in the oven for another 30 minute.
When you’re ready to eat, serve up with a dollop of the raita.