Tandoori-Style Roast Chicken

Tandoori-Style Roast Chicken
Photo by Noel Barnhurst


  • Fresh flat-leaf parsley or watercress sprigs for garnish
  • 1 3 1/2- to 4-pound chicken
  • 1 cup plain nonfat or low-fat yogurt
  • 2 ½ teaspoons Seriously Simple Seasoning Salt or other seasoning salt
  • 1 pound baby Yukon gold or fingerling potatoes

• In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt. Place the chicken in a large lock-top plastic bag. Add the yogurt mixture and turn the chicken to coat evenly. Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasi...

View full recipe at Epicurious


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