Tandoori-Style Roast Chicken

Ingredients for Tandoori-Style Roast Chicken

• 240ml plain nonfat or low-fat yoghurt

• 2 1/2 teaspoons Seriously Simple Seasoning Salt or other seasoning salt

• One 3 1/2- to 1.8kg chicken

• 450g baby Yukon gold or fingerling potatoes

• Fresh flat-leaf parsley or watercress sprigs for garnish

• In a small bowl, stir together the yoghurt and 2 teaspoons of the seasoning salt. Place the chicken in a large lock-top plastic bag. Add the yoghurt 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 218°C. Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoons 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. Pour the remaining reserved marinade over the potatoes and turn to coat them lightly.

• Roast the chicken for about 30 minutes. 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.

Avvertenza

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