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Roasted Tandoori Chicken
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Serves:
6
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Prep Time:
15 min
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Cook Time:
1 hr 25 min
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Calories:
82
Ingredients
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1/2 cup
Stonyfield whole milk greek yogurt
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3 tbsp
Lemon juice
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1 tbsp
Ginger, grated or minced
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4
Cloves garlic, minced
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1 tsp
Ground turmeric
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1 tbsp
Chili powder
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1 tsp
Cayenne powder
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1/2 tsp
Ground cinnamon
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2 tsp
Ground cumin
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1/4 cup
Minced cilantro
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1 tbsp
Salt (adjust to your liking)
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1 (3.5-5 lb)
Whole chicken, spatchcocked (cavity parts discarded)
Method
- Preheat oven to 375°F.
- In a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices. Mix well and coat chicken entirely in yogurt mixture.
- Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one).
- Bake chicken on center rack for 15 minutes per lb, about 1 hour 25 minutes or until internal temp of the chicken reads 165°F.
- Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita.