Rethinking Roasted Chicken: Roasted Tandoori Chicken

The following post is from Shaina of Food for My Family and Olmanson Photography:

Photo by Shaina Olmanson | Food for My Family

When I’m planning my weekly menu, I often include a whole piece of meat on the bone. It could be a turkey breast, a beef roast, a pork shoulder or, more often than not, a chicken. I do it because it makes enough meat to be used again for lunches and another dinner throughout the week, and it can also be turned into broth for soups, risottos and casseroles throughout the week, too. Still, I get tired eating the same roast chicken all year long. It begs the question: How many ways can you roast a chicken?

Our favorite method is to spatchcock the chicken, cutting it open and then grilling or baking it flat to cut down the cooking time. We stuff it with lemons, rub it with herbs, create elaborate sauces to accompany it.

One of my favorite ways to switch up dinner, however, is to slather it in a mix of Greek yogurt and strong tandoori-style spices and grill or roast it. Served alongside a heaping pile of vegetables and a piece of homemade naan, it breaks from the traditional feel of a roast chicken dinner just enough that you feel like you’re really switching it up…even though you’re still eating roast chicken.

Roasted Tandoori Chicken
Recipe type: Entrée
Serves: 4-6
  • 1 whole fryer chicken cut into pieces or 4-6 pieces bone-in chicken with the skin removed
  • ¾ cup plain Greek yogurt
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 dry red chili, crushed
  • 1 tablespoon sweet paprika
  • 3 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons coriander
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black peppercorns, crushed
  • 3 tablespoons olive oil
  1. Place chicken pieces in a shallow bowl or dish and prick the flesh with a fork on both sides.
  2. In a separate bowl mix together the yogurt, lemon juice, garlic, ginger and all of the dry spices into a thick marinade.
  3. Pour marinade over chicken and spread to coat both sides. Allow to marinate for at least 30 minutes, but up to 24 hours (longer marinating time will yield better results, but it is not necessary).
  4. Preheat your oven to 425º F. Line a baking sheet with a wire rack and place the chicken pieces out on the rack, not touching. Spread extra marinade over the chicken so it is completely covered.
  5. Bake for 30 minutes. Flip and continue baking, an additional 10-15 minutes or until juices run clear. Turn the oven off and allow to rest for 10-15 minutes, or remove from oven, tent with foil, and allow to rest for 5-10 minutes.
  6. Serve with steamed vegetables and naan.

What are your favorite ways to roast a chicken to mix it up every now and then?

Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and contributes regularly to a variety of online sites and traditional print magazines.