Indian-spiced chicken and potato traybake
Potatoes – 1.5kg, peeled and cut into approx. 2cm cubes
Cumin seeds – 2 teaspoons
Fennel seeds – 2 teaspoons
Yellow mustard seeds – 2 teaspoons
Nigella seeds – 2 teaspoons
Ground turmeric – ½ teaspoon
Limes – 2, finely grated zest and juice
Garlic – 4 cloves, peeled and minced
Sea salt flakes – 2 teaspoons, plus more for sprinkling
Cold water – 4 x 15ml tablespoons (60ml)
Chicken thighs – 12, skin-on and bone-in
Cold-pressed rapeseed oil or regular olive oil – 2 x 15ml tablespoons
Coriander Quick-pickled onions (see page 119)
1 Preheat the oven to 220°C/200°C fan. Put the cut potatoes into a large, shallow roasting tin and sprinkle with the spices, followed by the lime zest and juice, garlic, teaspoons of salt and the water.
2 Tumble the chicken into the tin, and toss everything well together, then turn the chicken, skin-side up, on top of the potatoes. Drizzle the skin with the oil and sprinkle over a little salt, then cook in the oven for 1 hour, or until the potatoes are tender and the chicken cooked through, its skin golden and crisp. Serve scattered with chopped coriander and, if wished, the quick-pickled onions.