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Roast butter chicken and smashed potatoes

We have given the classic roast chook a butter chicken twist. Coated in a golden, butter chicken marinade, the flavour-packed chicken and super crispy smashed potatoes make the ultimate weeknight dinner. Plus, it only takes 10 minutes to prep!

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.


7 Ingredients


  • 700g baby coliban (chat) potatoes

  • 1.5kg whole chicken, trussed

  • 180g packet Taste Recipe Base Butter Chicken

  • 1 large red onion, cut into thick wedges

  • 1 Lebanese cucumber, peeled into ribbons

  • Fresh mint leaves, to serve

  • Greek-style yoghurt, to serve

5 Method Steps


  • Step 1

    Place potatoes
    (700g baby coliban (chat) potatoes)
    in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Cook for 10‑15 minutes or until tender when pierced with a skewer. Drain and set aside to cool slightly.

  • Step 2

    Meanwhile, place chicken
    (1.5kg whole chicken, trussed)
    on a 2.5cm deep baking tray. Pour recipe base
    (180g packet Taste Recipe Base Butter Chicken)
    into cavity and over chicken to completely cover

  • Step 3

    Preheat oven to 180C/160C fan forced Use the back of a spoon to press each potato to flatten slightly. Arrange on the tray around the chicken. Spray the potatoes with oil and season. Roast for 30 minutes.

  • Step 4

    Add the onion
    (1 large red onion, cut into thick wedges)
    to the tray and roast for a further 1 hour or until the chicken is cooked though and the potatoes are golden.

  • Step 5

    Arrange cucumber
    (1 Lebanese cucumber, peeled into ribbons)
    and mint
    (Fresh mint leaves, to serve)
    on the tray. Dollop with yoghurt
    (Greek-style yoghurt, to serve)
    , season and serve.
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Recipe Notes

For a Middle Eastern twist, swap the potatoes for large wedges of skin-on kent pumpkin (roast for the same amount of time) and swap the yoghurt with baba ghanoush.

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