Masala Chicken Traybake (One-Tray Chicken with Potatoes and Yoghurt)

• 250 g Whole milk yogurt
• 4 cloves Garlic
• 20 g Ginger root, peeled
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 ½ tsp Ground Kashmiri chili
• 2 tsp Garam masala
• 2 tsp Fine sea salt
• 2 tbsp Rapeseed oil
• 6 pieces Chicken thighs, bone-in, skin-on
• 700 g Mixed baby potatoes
• 1 large Red onion
• 1 medium Lemon
• 20 g Fresh coriander

1. Heat the oven to 220°C (430°F). In a large bowl, mix the yogurt with the garlic (finely grated), ginger (finely grated), cumin, coriander, turmeric, Kashmiri chilli, garam masala, salt and 1 tbsp of the rapeseed oil.
2. Add the chicken thighs and turn to coat well. Set aside while you prep the vegetables, or leave to marinate for up to 30 minutes if you have time.
3. Halve any larger potatoes so they are a similar size, then put them on a large baking tray. Cut the red onion into thick wedges and add to the tray, then drizzle with the remaining 1 tbsp oil and toss to coat.
4. Nestle the chicken among the potatoes and onion, scraping any remaining marinade over the top. Roast for 45 to 55 minutes, turning the potatoes once halfway, until the chicken is deeply browned and cooked through and the potatoes are tender.
5. Finely grate the lemon zest over the tray, then cut the lemon and squeeze over the juice to taste. Roughly chop the coriander and scatter over the top, then rest for 5 minutes before serving.

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