Indian-Style Spiced Chicken Thigh Tray Bake

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger and add to a large bowl with your curry powder, half your natural yoghurt (save the rest for later!) and a drizzle of vegetable oil

Add your chicken thighs and give everything a good mix up until the chicken is fully coated, then refrigerate until later

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into small bite-sized pieces

Peel and chop your red onion[s] into wedges

Crush your garlic with the side of a knife, keeping the skins on

Add the chopped potatoes and red onion wedges to a large roasting tray (or two!) with a generous drizzle of vegetable oil

Sprinkle over your ground turmeric and yellow mustard seeds

Season with a generous pinch of salt and pepper and stir it all together

Cut your lemon[s] into wedges

Squeeze half the lemon wedges over the potatoes and onion wedges then add the squeezed wedges to the tray[s] (save the remaining wedges for garnish)

Add the crushed garlic to the tray[s], along with the marinated chicken and any remaining marinade from the bowl with the chicken

Put the tray[s] in the oven for an initial 30 min

(Doubled your protein? Do this in batches!)

Wash your spinach, then pat it dry with kitchen paper

Once everything has been cooking for 30 min, remove the tray[s] from the oven, push the chicken to one side then add the spinach

Return the tray[s] to the oven for a further 5 min or until the spinach has wilted and the chicken is cooked through (no pink meat!) – this is your Indian-style spiced chicken

Meanwhile, slice your red chilli[es] finely

Once everything is cooked, remove the Indian-style spiced chicken from the tray[s] and stir the wilted spinach through the potatoes and onion wedges