Crispy Indian Chicken Thighs Recipe With Creamy Roasted Potatoes by Donna John

2 tbsp oil (canola oil, olive oil, etc)

¼ cup lemon/lime juice

2 tsp salt

1-2 tsp sugar (optional)

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli powder

1 tsp ground turmeric

½ tsp ground cardamom

3 garlic cloves crushed

2 tsp crushed ginger

6 bone-in chicken thighs

500 g (1lb) baby potatoes halved

1 large onion roughly chopped

Instructions

Pre-heat the oven to 200°C/400°F.

Combine the oil, lemon/lime juice, spices, garlic and ginger in a bowl and mix well.

Place the chicken, potatoes and onions on a large sheet pan and pour over the chicken and potatoes. Massage the sauce into the chicken.

Place the sheet pan into the oven and allow to bake for 30-35 minutes until the chicken is cooked through and the skin is starting to caramelize. The sugar in the sauce will caramelize quickly so if your chicken is browning too fast, simply cover loosely with a piece of foil.

Remove from the oven then serve with lime wedges, fresh coriander/cilantro and side dishes of your choice.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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