Whole Roasted Tandoori Chicken

Ingredients Needed

• 1 Whole Chicken
• 1 ½ Tbsp of Chef Brand Black Pepper
• 1 ½  Tbsp of Chief Brand Salt
• 1 Tbsp of Minced Garlic
• 1 Tbsp of Minced Ginger
• 3 ¼ Tbsp of Chief Brand Tandoori Massala Spice Mix
• ¼ Cup Natural Yogurt

Method

Preheat Oven to 350 Degrees Fahrenheit

Place chicken on a cutting board and pat dry. Season liberally with the salt and black pepper especially inside the crevices and cavity of the chicken. Mix the minced garlic and ginger together and run under the skin of the breast meat and on the insides of the bird. Sprinkle on the tandoori spice mix  onto the chicken and rub it properly in and out of the bird ensuring to coat it evenly, then rub the yogurt also massaging it all over the chicken and in the cavity. Tie the legs together with string and secure. Place onto a foiled Pyrex dish and bake in the oven without covering  for 45 minutes and then turn up the oven to 400 Degrees Fahrenheit and cook for an additional 15 minutes. Chicken with assume a bit of dark char due to the yogurt turning dark, but this is ok. Remove from oven once cooked or once internal temperature registers to 165 Degrees Fahrenheit by probing with thermometer into the thigh of the bird. Let rest for 15 minutes and then slice and enjoy with biryani rice or even a fresh salad.