Tandoori-Style Roast Chicken
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This tandoori-style roast chicken offers a vibrant twist on a traditional Sunday lunch. By marinating the bird in a seasoned yogurt mixture, the meat stays incredibly succulent while developing a characteristic tangy flavour profile. The chicken is roasted directly over baby potatoes, allowing the spiced juices to infuse the vegetables as they crisp up in the oven. It is a simple, one-pan method that delivers deep, aromatic results with very little active preparation time.
As a high-protein main course, this dish is an excellent choice for those seeking a nutritious and filling meal. The use of low-fat yogurt keeps the recipe lighter than traditional roasts, while the addition of fresh watercress or parsley adds a peppery brightness to the finished platter. Serve this at your next family gathering for a fragrant, homemade alternative to a standard roast.
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Ingredients for Tandoori-Style Roast Chicken
240ml plain nonfat or low-fat yoghurt
2 1/2 teaspoons Seriously Simple Seasoning Salt or other seasoning salt
One 3 1/2- to 1.8kg chicken
450g baby Yukon gold or fingerling potatoes
Fresh flat-leaf parsley or watercress sprigs for garnish
How to make Tandoori-Style Roast Chicken
• In a small bowl, stir together the yoghurt and 2 teaspoons of the seasoning salt. Place the chicken in a large lock-top plastic bag. Add the yoghurt mixture and turn the chicken to coat evenly. Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally.
• Preheat the oven to 218°C. Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoons seasoning salt over them. Remove the chicken from the marinade, reserving the marinade. Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes. Pour the remaining reserved marinade over the potatoes and turn to coat them lightly.
• Roast the chicken for about 30 minutes. Turn the potatoes so they cook evenly. Roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced with a knife and the potatoes are crispy and cooked through.
• Transfer the chicken to a carving board and let rest for a few minutes. Carve into pieces and arrange on a platter. Surround with the potatoes. Pour the juices from the pan over the chicken and potatoes. Garnish with parsley or watercress and serve immediately.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors
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