How to Make Whole Tandoori Chicken Recipe Oven

Simple Whole Roasted Chicken

Remove from oven and rest the chicken for at least 30 minutes before carving.

Recipe Summary Simple Whole Roasted Chicken

The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.

Ingredients | Whole Tandoori Chicken Recipe Oven

2 teaspoons salt

1 teaspoon white sugar

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

⅛ teaspoon ground nutmeg

⅛ teaspoon ground cinnamon

1 (4 pound) whole chicken

5 cloves garlic, crushed

Directions

In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.

Preheat oven to 500 degrees F (260 degrees C).

Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.

Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Info | Whole Tandoori Chicken Recipe Oven

prep: 15 mins cook: 1 hr additional: 1 day total: 1 day Servings: 6 Yield: 6 servings

TAG : Simple Whole Roasted Chicken

Meat and Poultry Recipes, Chicken, Whole Chicken Recipes,