| This recipe is liked by 1 person(s). |
Tandoori Roast Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Seriously Simple
| 1 cup | plain nonfat or low-fat yogurt |
| 2 1/2 teaspoons | Seriously Simple Seasoning Salt or other seasoning salt |
| 1 | 3 1/2- to 4-pound chicken |
| 1 pound | yams or baby Yukon gold or fingerling potatoes |
| 16 | baby carrots |
| 1-2 | Lemons, cut in half |
| Fresh flat-leaf parsley or watercress sprigs for garnish |
• In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt. Place the chicken in a large lock-top plastic bag. Add the yogurt mixture and turn the chicken to coat evenly. Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally.
• Preheat the oven to 425°F. Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoon seasoning salt over them. Remove the chicken from the marinade, reserving the marinade. Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes. Place carrots on top of chicken. Pour the remaining reserved marinade over the potatoes and turn to coat them lightly.
• Cover and roast the chicken for about 30 minutes. Add lemons and turn the potatoes so they cook evenly. 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.
• Transfer the chicken to a carving board and let rest for a few minutes. Carve into pieces and arrange on a platter. Surround with the potatoes. Pour the juices from the pan over the chicken and potatoes. Garnish with parsley or watercress and serve immediately.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe