Tandoori Roast Chicken Sunday

Ingredients

Shopping list

• 1 Whole chicken (1.6-1.8kg)

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• 200 g Full-fat Greek yoghurt

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• 2 tbsp Tandoori masala

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• 4 cloves Garlic, crushed

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• 2 tbsp Ginger, grated

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• 1 Lemon, juiced

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• 1.5 tsp Sea salt

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Step by step

1. 1

   Mix yoghurt, masala, garlic, ginger, lemon juice and salt to a paste.

2. 2

   Slash the chicken through the breasts and thighs; rub the marinade in deeply. Best left overnight in the fridge.

3. 3

   Bring to room temperature for 30 minutes before roasting.

4. 4

   Roast at 200°C fan (400°F) for 55- 65 minutes until the juices run clear.

5. 5

   Rest 15 minutes — carve and serve with the Bombay potatoes above.