Marinated Whole Chicken, With Tandoori Vegetables and Mint Yoghurt

 1 Whole Chicken (Around 1500g)

140g Patak’s Tandoori Paste

140g Natural Yoghurt

2 Tbsp Vegetable Oil

 

1 Red Pepper,(Deseeded and diced roughly around 3 cm)

1 Green Pepper,(Deseeded and diced roughly around 3 cm)

1 Yellow Pepper,(Deseeded and diced roughly around 3 cm)

1 Courgette (Diced roughly around 3cm)

2 Medium Red Onions (Peeled and cut into wedges)

350g Butternut Squash (Deseeded and diced roughly around 3 cm)

45g Honey

35g Patak’s Tandoori Paste

35g Yoghurt

Salt & Pepper

 

300g Natural yoghurt

Handful fresh mint (Finely chopped)

30g Honey

Freshly Chopped coriander

 

Mix together the Patak’s Tandoori paste and yoghurt.

Coat the chicken in the marinade ensuring it’s completely covered and cover with cling film and place in the refrigerator for at least 2 hours.

 

In a large bowl mix together the yoghurt, honey and Patak’s Tandoori paste.Add the vegetables and mix around ensuring they are all evenly coated.

Cover with cling film and place in the refrigerator for at least 2 hours.

 

Preheat the oven to around 180⁰C (Gas Mark 4)

Place the chicken on a roasting tray and pour over the oil.Cover with foil and place into the oven for 30 minutes.

Scatter vegetables around chicken and place back into the oven uncovered for a further 40 minutes.

Remove the chicken and leave on a wire rack to rest.

Drain any excess juice from the vegetables, turn the oven up to 220⁰C (Gas Mark 7) and place the vegetables back in the oven for a further 15minutes.

Serve with mint yoghurt and garnish with coriander.