Skip to main content

Tandoori Roast Chicken and Vegetables

Preparation: 15 mins

Cooking: 30 mins

Serves 4, costs under £5.00


  • 6 Chicken Drumsticks (540g)
  • 6 Chicken Thighs (450g)
  • 8 Teaspoons Curry Powder (24g)
  • 5 Tablespoons Low Fat Natural Yoghurt (200g)
  • 3 Onions (450g) (medium sized onions)
  • 2 Carrots (160g) (medium sized carrots)
  • 1 Parsnip (90g) (medium sized parsnip)
  • 8 Potatoes (480g) (medium sized potatoes)
  • 1 Red Pepper (160g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.



  1. Preheat the oven to 200°C / 180°C fan oven / 425°F / gas mark 7. 
  2. Using a sharp knife remove the skin from the chicken drumsticks and thighs then put two slashes into each piece of chicken, cutting through to the bone.
  3. Peel onion and deseed the pepper. Chop all vegetables into chunks. To ensure the vegetables cook at the same time the potatoes and carrots should be smaller chunks compared to the other vegetables. You don't need to peel the potatoes and carrots.
  4. In a large bowl mix the curry powder and yoghurt together. Add the vegetables and chicken to the bowl and coat everything with the yoghurt.
  5. On a baking tray evenly arrange all the vegetables and then place the chicken on top.
  6. Roast in the oven for 15 minutes then mix and turn the chicken pieces over. Continue to roast for a further 10-15 minutes.
  7. Remove from the oven and mix the vegetables and chicken together before serving.


Nutritional Information