PREPARATION TIME: 10-25 MINUTES
COOKING TIME: 1 HR-1 HOUR 20 MINUTES
1.4-1.5kg free-range whole chicken, removed from the fridge 30-60 minutes before cooking
3 tbsp tikka curry paste
750g baby potatoes
2 tsp cumin seeds
2 tsp ground coriander
1 tsp ground turmeric
Sea salt and black pepper
Vegetable, sunflower or olive oil
2 peppers (red, green or both), cut into roughly 3cm chunks
1 red chilli, finely sliced
Handful of coriander leaves
Steamed basmati rice or naan bread
Preheat the oven to 200°c/180°c fan/Gas Mark 6.
Rub the chicken all over with the tikka paste, making sure it’s thoroughly coated, then set aside while you prep the vegetables.
Chop the potatoes into chunks and quarter the onions.
Place the potatoes and onions in a large roasting tray.
Sprinkle over the cumin, coriander, turmeric, two big pinches of salt and a grind of black pepper, then toss until coated. Drizzle in oil and toss again.
Place the tikka chicken on top of the potatoes and onions, drizzle with oil and sprinkle over some sea salt.
Place on the middle shelf of the preheated oven for between 1 hour and 1 hour 20 minutes (depending on the size of the chicken) or until cooked through. To test this, stick a knife into the thickest part of the thigh and make sure the juices run clear and/or use a meat thermometer, which should read at least 75°c.
When the chicken is halfway through its cooking time, remove the tray from the oven and move the potatoes and onions around with a spatula, then add the peppers and half the sliced red chilli before placing it back in the oven.
Once the chicken is cooked, remove the tray from the oven and leave to rest for 5 minutes before serving. Taste and season, if necessary, then squeeze over the juice of half a lemon and scatter with the remaining red chilli and a handful of coriander leaves.
All the spiced meat juices will have collected at the bottom of the pan, so use a spoon to drizzle these over the chicken once served.
Serve with rice or naan. Plain yoghurt and mango chutney are also nice additions.