Easy whole Tandoori roast chicken
A roast chicken with a difference- easy to make and so versatile that you can serve it in lots of different ways!
1 hour 30 mins
EASY WHOLE TANDOORI ROAST CHICKEN
This is so simple that it barely qualifies as a recipe, but I thought it should be included as it’s one of those things that I cook time and time again- in fact it’s often my go-to on those ‘I have no idea what to cook’ days!
Why’s it so good? Well, I’m a big fan of cooking whole chickens anyway, because you can get so many meals out of them! I usually start with a roast dinner, strip the remaining meat and use it for sandwiches, risotto, stir fries, and then make a simple chicken stock with the carcass, and usually use that and any leftover meat for a Thai chicken noodle soup!
The Tandoori chicken just mixes things up a bit- you can serve it with lemon and turmeric roast potatoes and veg, a simple lentil dahl, salad, sweetcorn, rice…. the possibilities are endless. I use a mild Tandoori spice mix and that makes it a great child-friendly dish too.
So, if you are following Slimming World you will know that you need to syn the chicken skin- the great thing about this is that the chicken still has lovely flavour even if you don’t eat the skin!
Do you have an Instagram account? Watch the step-by-step recipe in my Instagram stories highlights!