Tandoori-Style Roast Chicken
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
• In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt
2
Place the chicken in a large lock-top plastic bag
3
Add the yogurt mixture and turn the chicken to coat evenly
4
Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally
5
• Preheat the oven to 425°F
6
Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoon seasoning salt over them
7
Remove the chicken from the marinade, reserving the marinade
8
Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes
9
Pour the remaining reserved marinade over the potatoes and turn to coat them lightly
10
• Roast the chicken for about 30 minutes
11
Turn the potatoes so they cook evenly
12
Roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced with a knife and the potatoes are crispy and cooked through
13
• Transfer the chicken to a carving board and let rest for a few minutes
14
Carve into pieces and arrange on a platter
15
Surround with the potatoes
16
Pour the juices from the pan over the chicken and potatoes
17
Garnish with parsley or watercress and serve immediately
18
• In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt
19
Place the chicken in a large lock-top plastic bag
20
Add the yogurt mixture and turn the chicken to coat evenly
21
Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally
22
• Preheat the oven to 425°F
23
Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoon seasoning salt over them
24
Remove the chicken from the marinade, reserving the marinade
25
Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes
26
Pour the remaining reserved marinade over the potatoes and turn to coat them lightly
27
• Roast the chicken for about 30 minutes
28
Turn the potatoes so they cook evenly
29
Roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced with a knife and the potatoes are crispy and cooked through
30
• Transfer the chicken to a carving board and let rest for a few minutes
31
Carve into pieces and arrange on a platter
32
Surround with the potatoes
33
Pour the juices from the pan over the chicken and potatoes
34
Garnish with parsley or watercress and serve immediately