4 chicken legs, split
juice of 1/2 lemon
2 1/2 - 3 tbsps tandoori BBQ marinade
4 or 5 potatoes
2 tbsps olive oil
1 tsp vinegar (I used rice)
1 tsp garlic powder
Remove the skin from your chicken legs and cut in half. Squeeze the lemon juice over them. Put the tandoori in a bag, a tbsp at a time, and shake 1 or 2 pieces of chicken in the bag to coat. Add tandoori to the bag as needed to coat all the pieces.
Spray a baking dish and place the coated chicken in, leaving space in between. I used 2 dishes so as to have space for chicken and potatoes.
Quarter potatoes and toss in a bag with oil, vinegar and garlic powder. Place in between the chicken legs.
Bake at 400F for 45 minutes.
Toss some wilted spinach with butter, lemon juice, salt and pepper and your meal is ready to go.