tandoori tikka chicken with chickpeas and cauliflower

Cut a 1.8kg roasting chicken down the backbone and flatten by pressing down on breastbone. Coat both sides with 1/2 jar Tandoori Tikka marinade, refrigerate overnight.

Combine remaining marinade with 1/2 cup natural yoghurt and coat 1 can drained chickpeas and 1/2 cauliflower, cut into large pieces. Sprinkle with 1 mild green chilli cut into chunks, if desired.

Arrange vegetables in the pan around the chicken and roast for 55 min in preheated 180C oven. Serve warm with flatbreads or steamed rice.