Traybakes are the superstars of no-fuss dinners. For this delicious dish, all you need to do is throw tandoori chicken and a solid array of veggies on a tray in the oven. Too easy!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
brown mustard seeds
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the potato (unpeeled) and courgette into 2cm chunks. Cut the cauliflower into small florets. Cut the red onion into 2cm wedges.
Place the chicken thigh, garlic, tandoori paste and 1/2 the Greek yoghurt in a large bowl. Season generously with salt and pepper and toss to coat. Set aside.
Place the potato, courgette, cauliflower, onion and brown mustard seeds on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Nestle the marinated chicken thigh between the veggies and spoon over any excess marinade from the bowl. Bake, tossing halfway through, until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: The chicken and veggies may char, this adds to the flavour!
While the chicken and veggies are baking, pick and roughly chop the mint leaves. Place the mint in a bowl with the remaining Greek yoghurt. Mix well and season to taste with salt and pepper.
When the chicken and veggies are done, remove the tray from the oven and set the chicken thigh aside on a plate. Add the baby spinach leaves to the tray and toss to coat. Season to taste with salt and pepper.
Thickly slice the chicken. Divide the roast veggies between plates and top with the tandoori chicken. Spoon over the mint yoghurt.