Ingredients
- 8 chicken drumsticks
- 1 tsp of salt
- 0.5 tsp of ground black pepper
- 2 garlic cloves, crushed or grated
- 4 tbsp of mango chutney
- 2.5 tsp of ground cumin
- 2 tbsp of vegetable oil
- 750 g of maris piper or king edward potatoes, skin on, cut into 2.5cm cubes
- 1 cauliflower, broken into florets and leaves sliced
- 0.5 white cabbage, cut into wedges
- 1 red chilli, sliced, to serve (optional)
- 1 handful of roughly torn coriander or flat-leaf parsley, to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Line a large baking tray with baking paper (use 2 smaller ones if you need to). Put the chicken in a large bowl and add the salt and pepper, half the garlic, the mango chutney, 1 tsp cumin and 1 tbsp oil. Set aside to marinate while you prep the veg.Step 2
Blanch the potatoes and cauliflower florets in a pan of boiling water for 5 mins; drain and rinse under cold water.Step 3
Toss the blanched veg in a separate large bowl with the remaining garlic, 1½ tsp cumin and 1 tbsp oil.Step 4
Put the cabbage onto the tray(s), add the potatoes and cauliflower florets; top with the chicken. Roast for 20 mins. Add the cauliflower leaves; roast for 10 mins, until everything is cooked through.Step 5
To serve, scatter with chilli (if using) and your choice of coriander or parsley.