Directions

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1. Preheat the oven to 425°F (220°C).

2. Halve the baby potatoes. Cut each red onion into six thick wedges, leaving the root end attached so they hold together.

3. Pat the chicken thighs thoroughly dry with paper towel. Dry skin is the whole difference between crisp and rubbery.

4. Roughly chop the cilantro and cut the lemon in half.

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1. Toss the halved potatoes with 1 tbsp of olive oil, a pinch of salt, and 2 scoops of Tasty Tandoori FLAVRBOMBS™.

2. Spread them cut side down on the sheet pan with space between each one so they roast rather than steam.

3. Roast for 15 minutes while you season the chicken.

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1. Rub the chicken thighs with the remaining 1 tbsp of olive oil, a pinch of salt, and 3 scoops of Tasty Tandoori FLAVRBOMBS™. Work some of it under the skin as well as over the top.

2. Pull out the pan, nestle the thighs skin side up among the potatoes and tuck the onion wedges into the gaps.

3. Return to the oven for 30 minutes, until the skin is deeply browned and the thickest part of a thigh reads 165°F (74°C).

4. Let the tray rest for 5 minutes before serving.

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1. Stir 1 scoop of Tasty Tandoori FLAVRBOMBS™ into the yogurt with the juice of half the lemon and a pinch of salt.

2. Bring the tray straight to the table. Spoon the yogurt over the chicken or serve it alongside for dipping.

3. Scatter the cilantro over everything and cut the remaining lemon half into wedges for squeezing.