Easy whole Tandoori roast chicken

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!

time

5 mins

pan

1 hour 30 mins

fire

445 kcal

time

5 mins

pan

1 hour 30 mins

fire

445 kcal

Easy whole Tandoori roast chicken

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

Servings: 4
A roast chicken with a difference- easy to make and so versatile that you can serve it in lots of different ways!
Syn-free (if you don't eat the skin)
Print Recipe
5 mins
1 hr 30 mins

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!

Notes

I like the charred look on the outside of the chicken when it comes out of the oven, but if you would prefer it to look less charred, then cover it with foil for the first half of the cooking time.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!