4.43 from 7 votes

Spiced Chicken and Cauliflower Tray Bake with a Raita Sauce

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This Spiced Chicken and Cauliflower Tray Bake is so simple to make as your oven does all the work! Just add the spices to the chicken thighs, new potatoes and the cauliflower and leave to roast. Garnish with raita and this meal is a great alternative to the Sunday roast.
Prep time: 5 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 20 mins
£1.00
Makes: 6
mains
Indian
chicken tray bake, raita sauce, spiced chicken
Freezable

Table of Contents

 

Spiced Chicken and Cauliflower Tray Bake with a Raita Sauce

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4.43 from 7 votes
Prep Time: 5 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 20 mins
£1.00
mains
Indian
chicken tray bake, raita sauce, spiced chicken
Freezable
Servings: 6
This Spiced Chicken and Cauliflower Tray Bake is so simple to make as your oven does all the work! Just add the spices to the chicken thighs, new potatoes and the cauliflower and leave to roast. Garnish with raita and this meal is a great alternative to the Sunday roast.

Ingredients

  • 1 kg chicken thighs on the bone (£1.98)
  • 1 large cauliflower (£0.95)
  • 1 kg new potatoes (£0.90)
  • 500 g Greek yogurt (£0.75)
  • ½ cucumber (£0.55)
  • Handful mint, chopped & de-stemmed (£0.40)
  • 2 limes (£0.50)

Cupboard Essentials

  • 2 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 2 tbsp olive oil
  • Salt & Pepper

Method

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.

Nutrition

Servings: 6 servings
Fat: 34g
Calories: 643kcal
Carbohydrates: 39g
Protein: 48g

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