Deciding what to cook for dinner can be a real struggle, but fear not! Jamie Oliver’s one-tray chicken tikka bake is here to save the day with a simple and utterly delicious solution. This mouthwatering dish features tender, juicy chicken infused with a smoky, tangy flavor, all thanks to a clever cooking technique. It’s the perfect option for anyone seeking a satisfying meal or a healthier alternative to takeout.
What makes this recipe truly fantastic is its incredible speed and ease. You only need 10 minutes of prep time, chopping vegetables and seasoning the chicken before it goes into the oven for a blissful hour. It’s the ideal comfort food to warm you up on a chilly autumn evening after a long day, and it’s one of the simplest recipes you can find.
Here’s what you’ll need to create Jamie Oliver’s roast chicken tikka bake:
* One whole chicken (around 1.2kg)
* One head of cauliflower (around 600g)
* 800g of potatoes
* Two tablespoons of tikka curry paste
* Bunch of fresh coriander (around 30g)
* Salt and pepper
* One tablespoon of red wine vinegar
* One tablespoon of olive oil
Get ready to cook:
1. Preheat your oven to 180°C (Gas Mark 4).
2. Prepare the vegetables by washing the potatoes and cutting them into three-centimeter chunks. Trim the cauliflower stalk, remove any tough outer leaves, and cut the cauliflower into roughly the same size as the potato chunks.
3. Finely slice the coriander stalks and set the leaves aside in a bowl of cold water.
4. Place the chopped vegetables and coriander stalks in a roasting tray. Toss them with one tablespoon each of red wine vinegar and olive oil. Season generously with salt and pepper.
5. Position the chicken in the tray and rub the skin all over with the tikka curry paste, ensuring to get into all the nooks and crannies.
6. Place the chicken directly on the oven bars and position the roasting tray directly underneath to catch all the flavorful juices.
7. Roast the chicken and vegetables for one hour until everything is cooked through and golden. Remember to turn the vegetables over halfway through the cooking time.
8. Once cooked, return the chicken to the top of the vegetables and let it rest for five minutes. Sprinkle the coriander leaves over the dish.
And voila! Your delicious roast chicken tikka bake is ready to be devoured. Enjoy!
