Lemon & herb potato wedges served with chicken tandoori
Serving: 4
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Directions
- Place the chicken and all the ingredients into a plastic bag and shake to mix well. Leave to marinate in the refrigerator overnight. Preheat the oven to 180°C.
- Remove the chicken from the marinade and gently place in a roasting tray. Roast for (+/-30 – 40 minutes) or until the chicken is crispy and a little burnt.
- For the potato wedges, put the wedges in a baking dish and toss through the oil, lemon juice and season. Bake until the potatoes are crispy, toss through the herbs and serve with the chicken
Ingredients
- 18 chicken drumettes
- 175 g thick Greek yoghurt
- Salt, to taste
- 1 garlic, finely chopped
- 1 onion, quartered
- 30 ml (2 tbsp) tandoori spice
- Juice of ½ lemon
- <h3>Ingredients for lemon and herb potato wedges</h3>
- 3 potatoes, cut into wedges
- 15 ml (1 tbsp) oil
- juice of 2 lemons
- salt, to taste
- 1 rosemary spring, chopped
- 20 ml (4 tsp) fresh parsley, finely chopped