Submitted by: Barbara Dodson
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Tandoori style cooking uses Indian spices. The longer the chicken is left in the marinade, the more flavorful it becomes. This recipe is great to make ahead and leftovers are wonderful.
Place chicken pieces in a glass bowl. In a blender, blend yogurt, onion (diced), ginger (peeled and sliced), garlic (peeled), lemon juice, lemon zest, cumin, coriander, and olive oil until smooth; season with sea salt and fresh ground pepper. Pour marinade over chicken and toss to coat. Refrigerate 4 hours or more. I usually prepare this in the morning.
Preheat oven to 450°F. Place a wire rack in a foil-lined rimmed baking sheet. I am always afraid that my parchment paper will not stand up to the heat. Lift chicken from the marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is slightly charred in spots, about 35 minutes, turn once. Reduce heat to 400°F and roast until chicken is cooked through, about 10 - 12 minutes.
Let rest about 5 minutes before serving.