Tandoori Tikka Chicken with Chickpeas and Cauliflower

INGREDIENTS:

1.8kg Roasting chicken

1 jar Charmaine Solomon’s Tandoori Tikka Marinade

1/2 cup natural yogurt

1 can of chickpea (drained)

1/2 cauliflower head

1 mild green chilli

METHOD:

Cut a 1.8kg roasting chicken down the backbone, then flatten it by pressing down on the breastbone. Coat both sides with 1/2 a jar of Charmaine Solomon’s Tandoori Tikka marinade, refrigerate overnight.

Combine the remaining marinade with 1/2 cup of natural yoghurt and coat 1 can of drained chickpeas and 1/2 a cauliflower, cut into large pieces. Sprinkle with 1 mild green chilli cut into chunks, if desired.

Arrange the vegetables in the pan around the chicken and roast for 55 minutes in a preheated 180 °C oven.  Serve warm with flatbreads or steamed rice.