Whole Chicken Tandoori Roast, Easy Oven Recipe
A whole chicken rubbed inside and out with a curd and tandoori masala marinade and roasted until bronzed and juicy.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Thaw
Thaw the whole chicken in the fridge for about 24 hours, still in its pack. Never thaw on the counter. Pat dry.
- 02Slash
Make deep cuts in the legs and breast so the marinade gets in.
- 03Marinate
Mix the marinade and coat the chicken inside and out. Chill for 6 hours or overnight.
- 04Heat the oven
Bring the chicken to room temperature for 30 minutes. Heat the oven to 220 °C.
- 05Roast
Roast breast up for 20 minutes, then lower to 190 °C and roast for 50 to 55 minutes more. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Check the thickest part of the thigh.
- 06Rest
Rest for 15 minutes before carving. Serve with onion, lemon and chutney.
Questions
Can I use the air fryer?+
Only if the chicken fits. Cut it in half first and cook for about 40 minutes at 180 °C.
How do I know it is done?+
The thigh juices run clear and the thermometer reads 74 °C at the thickest part.