Though it may not be totally authentic, a yogurt marinade and pre-made tandoori spice blend make this whole roasted chicken one of the most tender and flavorful birds you'll ever eat.


  • 5 pounds whole roasting chicken
  • 1 clove garlic
  • 2 1/4 teaspoons salt
  • 1 cup plain whole-milk yogurt
  • 3 tablespoons tandoori masala mix
  • nonstick spray


  1. Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  2. Peel the garlic clove. Using the side of a cutting knife, smash the clove.
  3. Place the yogurt, 2 Tbs. of Tandoori spice mix, garlic clove, and salt in a very large mixing bowl. Whisk to thoroughly combine.
  4. Place the chicken in the bowl of and turn it two or three time until it is thickly coated on all sides with the yogurt marinade.
  5. Cover the bowl tightly with plastic wrap, and refrigerate for 16-24 hours.
  6. Preheat the oven to 425° F.
  7. Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  8. Carefully lift the chicken from the bowl of the marinade, allow some of the excess to drip off, and transfer it breast-side up onto the roasting rack.
  9. Sprinkle the top side of the chicken with the remaining Tablespoon of Tandoori spice mix. Spray the chicken lightly with nonstick cooking spray.
  10. Tie the legs of the chicken securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
  11. Transfer the roasting pan to the middle rack of the preheated oven.
  12. Roast the chicken for 80-90 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
  13. Remove the roasting pan from the oven.
  14. Allow the chicken to rest on the roasting rack for 10 minutes.
  15. Transfer the chicken to a cutting board. Carve as desired, and serve.
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