1. In a big bowl, toss your chicken pieces with the juice of 2 lemons, 3 tablespoons melted butter or oil, salt, 1 teaspoon black pepper, 1 tablespoon tandoori masala, 1–2 teaspoons chili powder, 1 tablespoon paprika, ½ teaspoon turmeric, 1–2 tablespoons grated garlic, a drop of red and yellow food coloring, and some chili flakes.
2. Give it a good mix with your hands; you want every piece evenly coated.
3. Cover and leave it to marinate for at least 3–4 hours.
4. Peel 6 medium potatoes and par-boil them in a little salted water until slightly tender.
5. Drain and sprinkle lightly with flour. Dip them in the same chicken marinade. Set aside.
6. Preheat your oven to a very hot setting.
7. Place the chicken on a baking tray. Nestle the marinated potatoes alongside.
8. Roast in the oven for 40–50 minutes until chicken is cooked through and slightly charred at the edges. (Optional: cook on coals or braai if you prefer that smoky taste.)
9. Plate the chicken and potatoes with a simple salad, lemon wedges, avocado drizzled with fresh lemon juice, and your favorite hot sauce.

Tip: No extra oil is needed, as the potatoes roast in the chicken’s juices and fat, giving them amazing flavor.