Ingredients

· ½ cup Greek yoghurt, plus extra to serve

· 1 whole chicken, butterflied

· 1 kg potatoes, quartered

· 1 tablespoon olive oil

· 150 g frozen peas, defrosted

· 3-4 green chillies, thinly sliced

For the Spice Mix

· 1 tablespoon grated ginger

· 2 garlic cloves, finely chopped

· 2 teaspoon ground cumin

· 2 teaspoon ground coriander

· 1 teaspoon sea salt flakes

· ½ teaspoon chilli powder

· ½ teaspoon turmeric

Method

For spice mix, combine all ingredients in a bowl. Transfer half the mixture to a dish. Add yoghurt to the spice mix. Stir to combine. Add chicken. Turn to coat. Cover and place in the fridge for at least four hours. Cook the potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan. Add olive oil and remaining spice mix. Meanwhile, place a baking dish in the oven. Preheat the oven to 220°C. Transfer the potatoes to the hot baking dish. Place the chicken on top. Roast until the potatoes are crisp and chicken is cooked through. Transfer to a platter. Add peas to baking dish. Bake until heated through. Add to the platter. Sprinkle sliced chillies and serve with yoghurt.