Tandoori chicken with Roasted vegetables

Tonights dinner (typed in lieu)

Tandoori chicken with roasted vegetables

Vegetables:
5-6 large green chillies (not particularly spicy is perfect)
4-5 tomatoes (large and fresh)
2-3 Peppers (red/yellow/orange)
2 cloves Garlic (large or 3 small)
oregano
olive oil

Tandoori chicken

chicken drumsticks
tandoori spice mix
yogurt (1 large pot of cheap shop bought runny yogurt)
Lemon

Method:

This does take a little preparation and the chicken needs to marinade overnight but is well worth it in the end.

The day before:
1. Using the a large cooks knife remove the bottom 1-2cm of the chicken drumstick ( this causes the meat to shrink up the bone giving you a little nub of bone to hold onto)
2. Make slits 5-6 on the fleshy part of each drumstick and then place this in an oven proof dish ()just big enough to fit the drumsticks in.
3. Rub with tandoori spice mix (best to buy this) making sure to get this into all of the slits you have cut in the chicken. BE GENEROUS with the spice...
4. Cut the lemon in two and squeeze the juice over the drumsticks and then cover with the yogurt give this a little stir then cover and leave in the fridge over night.

On the day:
1. Cut all of the veg into pieces and place in a roasting dish
2. Crush (dont chop) the garlic and add these with a healthy sprinkle of oregano and a liberal amount of olive oil.
3. Remove the chicken drumsticks from the marinade and lay these on a tray (grease proof is better here than tin foil as it doesn't stick so badly)
4. Place both dishes in the oven (place the veg on the top rack) at 200 degrees for about 20 mins (during this time baste the chicken with the extra marinade)
5. Remove the veg and place these into a bowl, at the same time move the chicken up and grill briefly to give the appropriate finish.

Serve with flatbread or pitta and some mint in yogurt. tasty and quick (well on the day at least)