Tandoori chicken with sweet potato wedges
Chicken marinated in spiced yoghurt, then roasted hard with sweet potato wedges and blistered cherry tomatoes. The marinade does the work overnight.
- Prep
- 20 minutes
- Cook
- 25 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 604kcal
- Protein
- 41g
- Carbs
- 30g
- Fat
- 34g
Where the calories come from
- Protein 28%
- Carbs 20%
- Fat 52%
- Fibre
- 5.8 g
- Sugar
- 16.1 g
- Salt
- 0.8 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.42a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 16 tbsp Greek yoghurt, for the marinade
- 3 tbsp tandoori masala, for the marinade
- ¼ tsp chilli flakes, for the marinade
- 750g chicken thigh, skin removed
- 350g sweet potato, peeled and cut into wedges
- 1 tbsp olive oil
- 260g cherry tomato
- 1 lemon, sliced
Method
Whisk the Greek yoghurt with the tandoori masala and the chilli flakes, if using.
Turn the chicken thighs through the marinade until well coated. Cover and chill for at least 6 hours, or overnight.
Heat the oven to 230°C (fan 210°C) and grease a large roasting tray.
Lift the chicken from the marinade, letting the excess drip off, and arrange it on the tray. Add the sweet potato wedges and drizzle them with the olive oil. Bake for 15 minutes.
Scatter over the cherry tomatoes and lemon slices. Bake for a further 10-15 minutes, until the chicken is cooked through.
Grill for 4-5 minutes to char the edges, then serve.
Adapted from Taste of Home
