Indian Roast Chicken & Veggies with Flatbreads & Garlic Yoghurt
Shortcut ingredients | <5 min prep | Quick assembly
- Gluten
- Soy
- Milk
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Hazelnut
- Macadamia
- Gluten
- Soy
- Fish
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. This is a feast without the fuss, with half chicken spiced to perfection and served with a medley of roast veggies. Let the festivities begin!
Ingredients
1 packet
half chicken
1
parsnip
1 bag
peeled pumpkin pieces
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 bag
baby spinach leaves
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place half chicken on a lined oven tray. Sprinkle over Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper and rub to coat. • Roast chicken until cooked through, 35-45 minutes. Set aside to rest for 5-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Cut parsnip into bite-sized chunks. • When chicken has 20 minutes remaining, place peeled pumpkin pieces, parsnip, mild North Indian spice blend and a pinch of salt on a second lined oven tray. • Drizzle with olive oil, toss to coat, spread out evenly and roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, place flatbreads on the oven tray with the veggies. Drizzle each with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.
• In a small microwave-safe bowl, combine garlic paste with a drizzle of olive oil. Microwave in 10 second burst until sizzling. Stir through Greek-style yoghurt. Season with salt and pepper. • When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray and toss to combine. • Cut roast Indian chicken in half. Divide chicken, flatbreads and roasted veggies between plates. • Top with garlic yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: The chicken may require longer cooking time than specified in the recipe to ensure it's fully cooked through.
- Suggestions: Consider adding an additional sauce to complement the dish and enhance the overall flavour.
