Updated: Feb 26
Easy and quick to prepare with a longer cooking time.....
A gluten -free meal with a variety of flavours and a colourful appearance.
Serves: 4 | Prepare: 15 minutes | Cook: 45 minutes.
4 chicken legs
500gr small potatoes - halved and cut into quarters
200gr frozen peas - defrosted
3 shallots - sliced into rings
2 garlic clove - crushed
1-2tsb pf freshly grated root ginger,
1organic unwaxed lemon zest and juice
3 tsp Garam Masala
6tbsp natural yogurt
2 handfuls of fresh mint leaves - finely shredded.
Preheat the oven to 200 C degrees. In a small bowl mix some oil with the Garam Masala, garlic. ginger and lemon zest and a pinch of salt. Make 3 long cuts on top of the chicken legs and rub the paste on top of the chicken legs then set aside.
Toss the potatoes with some more oil and season. Spread with the chicken on a roasting dish and roast for 15 minutes. Scatter the shallot over and stir. Return to the oven and bake for an additional 25 minutes until the chicken is fully cooked with no pink meat.
Meanwhile mix the yogurt with half of the shredded mint, a squeeze of the lemon and set aside.
Squeeze the rest of the lemon over the vegetables, add the peas, give it a stir and return to the oven for a final 5 minutes.
Once out, scatter with the remaining shredded mint, place the chicken and vegetables onto plates and let them rest for 5 minutes then serve with the yogurt alongside.