Tandoori Spice and Lemon Roast Chicken

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Tandoori and lemon roast chicken

Due to my bad cravings for a curry with all the trimmings, I’ve been experimenting with Indian spices a lot recently (Curried Cauliflower Soup, Indian Spicy Omelette, Warm Tandoori Chicken Salad) so last night I decided to try whether I could create my own version of a roast chicken tandoori style. The main challenge was obviously the fact that eating the skin was definitely a no-no so I got round to that by using the spices inside the chicken, between the skin and the meat, and adding lemon slices for extra flavouring. I’m pleased to say that the experiment worked and, despite having to remove the skin, the meat was extremely tasty! Try for yourself!

Preparation time: 15 minutes

Cooking time: at least 1 hour and 45 minutes, depending on the size of the chicken

Ingredients (serves 2)

1 whole chicken, preferably free-range
2 tablespoons of tandoori spice (I use East End but any other brand will also work. Remember to check the spice mix does not contain any added sugar as unfortunately this seems to be a common addition to spice packets)
6 slices of lemon

Let’s get cooking

1. Pre-heat the oven to 180C degrees
2. Place the chicken in a large roasting tin and use your hands to separate the skin from the chicken breast to create a pocket. Stuff the pocket with approximately a third of the tandoori spice and 4 slices of lemon
3. Turn the chicken over and repeat the same process to create two pockets over the chicken legs. Stuff each pocket with the remaining tandoori spice and a slice of lemon
4. Place the roasting tin in the middle shelf of the oven and cook for at least 1 hour and 45 minutes, depending on the size of the chicken. The easiest way to check whether the chicken is cooked is to use a knife and cut through the thickest part of one of the thighs. If the liquid runs clear and the meat looks cooked all the way through, then the chicken is ready to come out of the oven
5. Remove the skin, enjoy hot and use any leftovers for a noodle soup (take a look at my scrumptious All Spice Chicken Shirataki Noodle Soup) or as a filling for an oat bran galette sandwich