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=20 Title: Indian Roast Chicken *jb Categories: Main dish, Poultry Yield: 4 Servings =20 =20 A spicy yogurt marinade lends this bird the distinctive flavor and text= ure

of classic Indian tandoori chicken. Serve it with saffron rice, roasted onions and a creamy cucumber raita. Marinating the chicken in a plastic= =

bag

allows the entire bird to be coated with the yogurt mixture.

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1. In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, = =

lemon

zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and 1/4 teaspo= on

of black pepper; mix well. Place the chicken in a gallon-size plastic b= ag,

add the marinade and turn to coat all over. Seal the bag. Refrigerate t= he

chicken for at least 4 or up to 12 hours, turning it occasionally in th= e

bag.

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2. Preheat the oven to 350=B0. While the oven heats, let the chicken = come=

to

room temperature. Lift the chicken from the marinade and transfer to a roasting pan; discard the remaining marinade. Season the chicken with s= alt

and pepper and roast for 25 minutes. Rotate the pan and roast for anoth= er

25 minutes. Increase the temperature to 400=B0 and roast the chicken = for

about 35 minutes longer, or until the juices run clear when a thigh is pierced with a fork.

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3. Transfer the chicken to a platter, cover loosely with foil and let r= est

for 15 to 20 minutes before carving. Skim the fat from the juices in th= e

roasting pan and strain the juices through a coarse strainer; season wi= th

salt and pepper and serve with the chicken.

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