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Chicken Tandoori

  • 1 whole chicken (about 3-4 pounds)
  • 4 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 lemon, sliced for garnish
  • Fresh parsley for garnish (optional)
  1. Preheat the Oven: Preheat your oven to 425°F (220°C).

  2. Prepare the Chicken: Rinse the chicken inside and out with cold water. Pat it dry with paper towels. Place the chicken in a roasting pan or on a baking sheet lined with parchment paper.

  3. Prepare the Lemon Garlic Mixture: In a small bowl, mix together the minced garlic, lemon zest, lemon juice, olive oil, dried thyme, dried rosemary, salt, and pepper.

  4. Season the Chicken: Rub the lemon garlic mixture all over the chicken, making sure to get it under the skin and inside the cavity. This will infuse the chicken with flavor.

  5. Stuff the Chicken (optional): If desired, you can stuff the cavity of the chicken with lemon slices and fresh herbs like thyme or rosemary for extra flavor.

  6. Tie the Legs (optional): If you have kitchen twine, you can tie the chicken’s legs together to help it cook evenly.

  7. Roast the Chicken: Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 20-30 minutes to keep it moist and flavorful.

  8. Rest the Chicken: Once the chicken is done, remove it from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken.

  9. Serve: Carve the chicken into pieces, garnish with fresh parsley if desired, and serve with your favorite side dishes.

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