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I decided to go ‘off piste’ with this year’s Easter dinner.

An easy and delicious alternative, for a Sunday dinner. πŸ˜‹


1/2 a jar of Patak’s Tandoori paste

A whole chicken

3 large potatoes, chopped and part-boiled

1/2 tsp of tumeric

1 tsp of ginger paste

1 tsp of garlic powder

1 tsp of onion powder

2 tsb of Tandoori Masala

3 tbsn of vegetable oil

1 tsp of cumin

1 tsp of mustard seeds


Pierce the chicken with a sharp knife sporadically. Smear tandoori paste over chicken. Pop in roasting tin and cook until juices are clear and skin is roasted and crispy. I roasted mine, slow for approximately 2.5 hours at 170. It was an extra large bird.

Mix spices and oil together, saturate the potatoes with mix. Roast on the top shelf of oven. For extra, crispy potatoes sprinkle some flour over them. You can turn up the temperature once the chicken is cooked to help them crispen. And that’s a wrap.

Happy Easter! πŸ₯πŸ₯šπŸŒΌ