with Slagel Family Farm Air-Chilled Whole Chicken

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Don’t be chicken when it comes to trying new recipes! 2022 is all about going outside of your comfort zone and trying new food. Tandoori chicken is traditionally cooked in a Tandoor, which is a coal-fire clay oven that roasts bread and meats in the Middle East, but it can be cooked in an oven and still taste simply delicious. To prep the chicken, spatchcock, or rub completely, with a creamy yogurt mixture made with Indian spices and plain Greek yogurt, then slowly roast in the oven. Serve with tzatziki sauce for out of this world flavor.

6 servings

Ingredients list:
  • 1/4 cup Cilantro
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 3 tbsp Natalie’s Orchid Island Lemon juice
  • 1 tsp Cayenne powder
  • 1 tbsp Chili powder
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Salt
  • 1 tsp Turmeric, ground
  • 2 tsp Cumin, ground
  • 1/2 cup Nounos Classic Plain greek yogurt
  • 1 Slagel Family Farm Air-Chilled Whole Chicken, spatchcocked
  • Boulart Ciabatta Demi Baguette, cut into slices
  • Tzatziki Sauce:
  • 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
  • 1 ½ cups Nounos Plain Greek Yogurt
  • 2 tbsp Divina Extra Virgin Olive Oil
  • 2 tbsp chopped fresh mint and/or dill
  • 1 tbsp Natalie’s lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ tsp fine sea salt

  1. Preheat the oven to 375°F.
  2. In a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices. Mix well and coat chicken entirely in yogurt mixture.
  3. Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one).
  4. Bake chicken on the center rack for 15 minutes per lb, about 1 hour 25 minutes or until the internal temperature of the chicken reads 165°F.
  5. Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita.
  6. Tzatziki Sauce:
  7. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture.
  8. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  9. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend.
  10. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.
  11. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Dairy                                             Dairy
Dinner                                            Dinner