Tandoori Masala roasted chicken has flavors that will have you making this dish over and over.
Tandoori Masala Roasted Chicken
Tandoori Masala whole roasted chicken. Not only is this recipe an easy
one, it looks like a million bucks, and will provide you with numerous other
meals by using the entire bird! The herbaceous brightness of the tandoori
masala really makes this chicken unlike any other. Pair it with roasted root
vegetables and garlic to make a one-pot meal that really hits the spot.
Yield: 1 whole roasted chicken
Equipment
- roasting pan
Ingredients
- One 5-7 lb whole chicken
- Cyprus flake salt to taste
- Fresh black pepper grind to taste
- 4-5 carrots roughly chopped
- 8 cloves of garlic smashed and peeled
- 1 small sweet onion quartered
- 2 lemons halved
- 1 tsp extra virgin olive oil
- 1/2 stick unsalted butter melted
- 1 Tbs Tandoori Masala
Instructions
- Preheat oven to 425*F
- Pat dry with paper towels, be sure to get the entire chicken as dry as possible.
- Generously season with salt and pepper (This step can be done as early as 24 hours ahead and chilled until ready to be roasted)
- Place carrots, garlic, onion, and lemons in a large cast-iron pan, drizzlewith olive oil, season with a pinch of salt and pepper, and toss to coat
- Nestle the chicken on top of the lemons, garlic, and vegetables.
- Stir together melted butter and Tandoori Masala, brush over chicken, making sure to cover all of the exposed skin.
- Roast for 45-60 minutes or until internal temperature reaches 160*F
- Rest for 20 minutes before serving.
