Tandoori-Style Roasted Chicken (great hot or cold!)

26 Aug

We picked up another pastured bird from our share at Restoration Farm this week, which reminded me how delicious the last one turned out.

While I decide what to do with this one (as Hurricane Irene churns her diabolical way up the Eastern Seaboard in our direction and I am checking batteries, gathering candles and surveying our canned goods), let me share this easy and extremely tasty recipe that tasted great right out of the oven, but also made for an excellent quick-grab out of the fridge in the following days, re-heated as well as cold!

This tandoori-style chicken was a recipe for whole chicken that Leandro picked out from a magazine (EveryDay Food, from Martha Stewart). He thought the picture looked very tasty and we had everything we needed in the house, except maybe the ginger. Since I am encouraging him to start eating chicken off the bone, letting him select the recipe worked out very well. I just tweaked the original to our tastes (more garlic, more spice) and it was smooth sailing!

Tandoori-style oven-roasted chicken

1 whole chicken (4-4.5 lbs), rinsed, patted dry and quartered (skin on)

1 cup plain non- or low-fat yogurt

½ yellow onion, roughly chopped

2-inch piece ginger, peeled (with vegetable peeler) and sliced

3 garlic cloves, peeled

3 Tbs fresh lemon juice

1 tsp ground cumin

1 – 1.5 tsp ground coriander

1 Tbs vegetable oil

Coarse salt and ground pepper

Place chicken pieces in a gallon-size zip-top bag. In a blender or food processor, blend all other ingredients until smooth and pour into bag. Seal and shake and refrigerate (4 hours to overnight).

Preheat oven to 500°F. Place a wire rack in a foil-lined baking sheet with sides. Place chicken parts on rack, skin side down, seasoning generously with salt and pepper. Roast until begins to char and flip for a total of about 35 minutes. Reduce heat to 450°F and roast until chicken is cooked through, 8-10 more minutes (insert meat thermometer into thickest part of thigh to check). Allow to rest 5 minutes before serving.

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4 Responses to “Tandoori-Style Roasted Chicken (great hot or cold!)”

  1. Kay aka Babygirl September 1, 2011 at 10:52 am #

    I’ve never tried tandoori chicken before but you definitely did a good job making this. It looks simply delicious. I think I may have to try this recipe. Thanks for posting this

  2. T.W. Barritt at Culinary Types August 28, 2011 at 3:07 pm #

    Sounds like a great way to prepare our favorite local chickens!

  3. tinkerbelle86 August 26, 2011 at 7:23 am #

    this sounds delicious

Trackbacks/Pingbacks

  1. French Chicken in a Pot « Hot, Cheap & Easy - December 20, 2011

    […] a traditional Asopao de Pollo (Soupy Chicken and Rice), a Rosemary-Lemon Roasted Chicken, and a Tandoori-Style Roast Chicken . My dad did the fourth in a lovely and warming chicken noodle soup, but I don’t have the […]

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