Tandoori Roasted Chicken

• 1 whole roasting chicken 4-5 lb.
• 1 clove garlic
• 2 1/4 teaspoons salt
• 1 cup plain whole milk yogurt
• 3 tablespoons tandoori spice mix divided

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 425u0b0F.
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 160u0b0F. 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 165u0b0F. 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.

clove garlic, salt, milk yogurt, tandoori spice

Taken from www.yummly.com/recipe/Tandoori-Roasted-Chicken-2376900 (may not work)