Baked Chicken and Cauliflower
This baked chicken and cauliflower recipe includes tender, juicy chicken, roast veg, and a delicious raita-inspired sauce. Perfect for weeknight dinners!
Servings: 6
Calories: 660kcal
Cost: £1.40
Ingredients
- 1 kg chicken thighs, bone-in, skin on (£3.30)
- 1 large cauliflower, sliced into florets (£1.10)
- 1 kg new potatoes, washed (£1.09)
- 500 g Greek yogurt (£0.35)
- ½ cucumber (£0.60)
- 160 g tenderstem broccoli, trimmed (£0.95)
- Handful mint, chopped & de-stemmed (£0.52)
- 2 limes (£0.50)
Cupboard Essentials
- 2 tbsp curry powder
- 1 tsp turmeric
- ½ tsp cayenne pepper
- 2 tbsp olive oil
- Salt & Pepper
Instructions
Preheat the oven to 374°(190°C)
- Prep the chicken thighs by slicing off any excess skin on the base. Add the potatoes & cauliflower florets into the tray, then top with the chicken thighs. In a small bowl, mix together the seasoning (olive oil, curry powder, turmeric and cayenne pepper). Using a brush, cover the chicken thigh skins with the seasoning mix and drizzle the seasoning over the cauliflower florets.
- Then season generously with salt and pepper and 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 minutes.
- Meanwhile, prepare the raita inspired sauce. Combine the pot of Greek yogurt, the 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, add the tenderstem broccoli and pop back in the oven for another 30 minutes.
- When you’re ready to eat, serve up with a dollop of the raita, a sprinkle of fresh mint and optional chilli flakes to serve.
Notes
- Use your hands to coat the chicken and cauliflower evenly with spices and oil before baking.
- Position the chicken on the top to allow rendered fat to flavour potatoes and cauliflower.
- Generously season with salt and pepper for flavourful results.
Nutrition
Calories: 660kcal | Carbohydrates: 39g | Protein: 42g | Fat: 38g