Easy Yoghurt Chicken Tray Bake

• Preparation time: 35 mins (incl. 30 mins marinating)
• Baking time: 50 mins
• Servings: 2-3

At G-Free Athlete, we just can’t get enough of nourishing recipes that are ideal for meal prepping. Here’s another time-saving gluten-free balanced meal for you, to either share or refrigerate for up to 3 days, and then pop in the air-fryer or microwave to reheat. The trick in this recipe is in the yoghurt – it makes your chicken super soft and juicy. If you don’t fancy Garam Masala, you can use literally any spice you want – paprika, turmeric, chilli, oregano, coriander, cardamom, cinnamon – all work very well in combination with the tanginess of the lemon juice. Just go easy on the oil here – the skin on the chicken is already packed with fat, you don’t need to add more and upset your stomach.

Ingredients

• 600g chicken drumsticks (6 pieces)
• 600-800g potatoes cut into larger pieces (count ca. 200-300g per serving)
• 1/2 cup plain yogurt
• Juice of 1/2 a lime or lemon
• 1 tbsp olive oil
• 2 tsp salt
• 1 tbsp Garam Masala OR spices of your choice (see intro)

Instructions

1. Clean your drumsticks and pat them dry.
2. Mix the yogurt, oil, lime juice and spices in a bowl. Toss the chicken into the mixture and coat everything well. Cover and refrigerate for a minimum of 30 minutes (ideally 1-2 hours).
3. In the meantime, wash and cut your potatoes, then mix them with a minimal drizzle of oil and salt in a bowl (a little really goes a long way here, as they will soak up the juices from the chicken).
4. Preheat the oven to 200°C.
5. In a large baking dish (again – no need to use oil), first lay out the potatoes and cover them with the drumsticks.
6. Roast for 45-50 mins or until golden. Flip the chicken at halftime. You can also use the grill for extra 5 minutes, if you want a nice golden brown colour and crispier skin.
7. Let it sit for at least 5 minutes before serving. Like this, the chicken will reabsorb the juices and stay extra tender.
8. I recommend serving with a side salad and tahini sauce (mix tahini, lemon juice and some water).