-
1
Remove and discard the giblets from the cavity of the chicken.
-
2
Crush the garlic clove with the side of a chef's knife and discard the papery skin.
-
3
Whisk the yogurt, 2 Tbsp. tandoori spice mix, garlic clove, and salt together in a large mixing bowl.
-
4
Place the chicken in the bowl of and turn it 2 or 3 times until it is thickly coated.
-
5
Cover the bowl tightly with plastic wrap, and refrigerate for 16-24 hours.
-
6
Preheat the oven to 425u00b0F.
-
7
Line a roasting pan with aluminum foil, and position a roasting rack in the pan.
-
8
Lift the chicken from the bowl of the marinade, allow some of the excess to drip off, and place it breast-side up on the roasting rack.
-
9
Sprinkle the top of the chicken with the additional tandoori spice mix. Spray the chicken lightly with cooking spray.
-
10
Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
-
11
Roast the chicken for 60-80 minutes on the middle rack of the oven until the thickest part of the chicken breast reaches an internal temperature of 160u00b0F. Keep a close eye on the chicken to make sure the spices and yogurt do not burn.
-
12
Check to see that chicken is done. The chicken's internal temperature should read 165u00b0F. Remove from oven or add time as needed.
-
13
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.
