Roasted Tandoori Chicken
Directions
- 1Wash and pat dry a whole chicken.
- 2Prepare a mixture with olive oil, Walkerswood Green Seasoning, paprika, turmeric, chopped scallions, minced garlic, and chopped cilantro.
- 3Rub the mixture all over the chicken.
- 4Arrange potatoes, carrots, red onions, corn on the cob, garlic cloves, and thyme sprigs on a baking tray.
- 5Season vegetables with salt and black pepper.
- 6Place the seasoned chicken on top of the vegetables in the baking tray.
- 7Place butter pats in the middle of the chicken.
- 8Cover the baking tray with aluminum foil and bake the chicken.
- 9Prepare the mint sauce in the blender with cilantro, mint leaves, garlic, green chili, salt, yogurt, and lemon juice.
- 10Once the chicken is ready, take it out of the oven and pour the mint sauce over it.
- 11Serve with rice and roasted vegetables.
Ingredients
- 1 whole chicken
- 1 lemon
- 2 tbsp olive oil
- 1 tbsp Walkerswood Traditional Jamaican All-Purpose Mix & Blend Green Seasoning
- 1 tbsp paprika
- 1 tbsp turmeric
- 2 tbsp chopped scallions
- 3 cloves minced garlic
- 1 handful chopped cilantro
- 6 potatoes
- 6 carrots
- 2 red onions
- 1 corn on the cob
- 3 garlic cloves
- 1 thyme sprigs
- 1 pinch black pepper
- 4 tbsp butter
- 1 handful cilantro
- 1 handful mint leaves
- 2 cloves garlic
- 1 green chili
- 1 pinch salt
- 2 tbsp yogurt
- 1 tbsp lemon juice
- 1 cup rice
Equipment
bowlspoonblenderbaking traybaking rackaluminum foilpastry brush
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