Nigella's Indian-spiced chicken and potato tray bake

You need eat nothing more with this than a good bitter-leaved salad.


chickena and potato sheetpan



I am not one for peeling potatoes if I can get away without, but here you want the cubes of potato to drink in the spiced lime and chicken juices as they cook, becoming soft and almost soused.

You need eat nothing more with this than a good bitter-leaved salad. I’m always keen on an escarole, but a ruby mound of radicchio and a small bowl of Bollywood-pink, quick-pickled onions are just clamoring to be put on the table alongside. Simply squeeze the juice of 2—3 limes over I small red onion, peeled and cut into thin half-moons. Cover and let it steep while you prepare and cook the chicken. Lift the onions out of the marinade to serve.

And should you have any chicken left over, you can make one of my favorite sandwiches. Just mix together a tablespoonful of mayo, a pinch of salt, and a teaspoon each of mango chutney and garam masala, then shred and stir in the meat from one chicken thigh and clamp between two slices of bread.

1. Preheat the oven to 425 F. Put the cut potatoes into a large, shallow roasting pan and sprinkle with the spices, followed by the lime zest and juice, garlic, 2 teaspoons of salt, and the water.

2. Tumble the chicken into the pan, and toss everything well together then turn the chicken skin-side up on top of the potatoes.

3. Drizzle the skin with the oil and sprinkle over a little salt, then cook in the oven for I hour, or until the potatoes are tender and the chicken cooked through, its skin golden and crisp.

4. Serve scattered with chopped cilantro and, if wished, the quick-pickled onions.

Join the conversation

What do you think?


Please read our commenting policies

Wow! I saw this recipe profiled this morning and decided to make it tonight. It is OUTSTANDING! So very simple and soooo flavourful! Do not omit the pickled onions because they really add another dimesion to the recipe! I’m not sure why but I did have to turn the oven down to 375 to prevent the chicken from burning during the last 20 mins. No matter this will be a regular recipe in our house! We wanted to keep eating just for the flavours but finally had to admit defeat because we were so stuffed! 🙂
Thank you for a WONDERFUL tray of amazing flavours! 🙂

June 13, 2018 at 10:31 pm

Hide the conversation