Tray-Baked Chicken with Spiced Indian Potatoes | Jamie Oliver

This simple and healthy recipe packs a punch full of flavour and is a great alternative to an indulgent curry for any night of the week. Succulent chicken thighs cooked in mustard seeds, curry leaves and turmeric with chunky aubergine, tomatoes, peppers and potatoes. It’s on the front cover of this month’s Jamie Magazine and for a whopping 30% off a subscription click here : http://jamiemagazine.com/JMESOC3

Healthy tip: If you remove the skin from the chicken thighs you can have 2 thighs per person and still be under the recommended amount of daily saturated fats for an adult. And with all the veg in there it counts as 3 of your 5 fruit & veg a day. Brilliant!

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