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!
5 mins
1 hour 30 mins
445 kcal
5 mins
1 hour 30 mins
445 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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!
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Easy whole Tandoori roast chicken
Ingredients
- 1 whole free-range chicken
- 3 tbsp fat free Greek yoghurt
- 1 tbsp mild Tandoori spice mix
- salt & pepper
- low calorie cooking spray/spray oil
Instructions
- pre-heat oven to 180c
- Using a sharp knife, make small slits all over the skin of the chicken
- In a small bowl, mix the yoghurt and Tandoori spice
- Using a spoon, spread the Tandoori yoghurt all over the chicken to completely cover it
- Season with salt & pepper, and spray with low calorie cooking spray, or spray oil
- Pop into the oven, and cook for the required length of time for the size of the chicken (usually written on the packaging, but if it's from a butcher then 20 minutes plus 20 minutes per 450g in weight. It's usually around an hour and a half for a standard sized chicken)
- Remove from the oven, rest for 10 minutes and serve!
