Chicken tikka-style traybake

• Chicken thighs (bone-in)1kg
• Greek-style natural yoghurt150g
• Medium curry powderstore cupboard2 tbsp (30g)
• Garlic3 cloves
• Fresh ginger15g
• Lemons1
• White potatoes600g
• Cauliflower1
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £5.42 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Mix 150g yoghurt, 2 tbsp curry powder, 3 crushed garlic cloves, 15g grated ginger, the juice of half a lemon and salt. Coat 1kg chicken thighs in it.

3. 3

   Toss 600g potatoes cut into chunks and 1 cauliflower in florets with 2 tbsp oil and salt in a large roasting tin.

4. 4

   Sit the chicken on top, skin-side up, and roast for 40-45 minutes until golden and cooked through (no pink near the bone).

5. 5

   Serve with lemon wedges.