Finger Licken Tandoori Chicken

Directions

• You can find these in your fresh chicken section of the supermarket. They will be in a vacuum sealed bag with the marinate already on doing its job.
• Pre heat oven to 190 degrees.
• Place chicken in baking tray and bake for 60 minutes. (Line a baking dish, much easier to clean baking dish).
• Check the chicken after 1 hour with meat thermometer or spike a knife into the thickest part of meat & see that liquid is running clear and meat is nice and white.
• If meat is white and liquid is clear turn oven off. Bast chicken with juices in baking dish and return chicken to oven to rest meat for a further 10 minutes.
• This is when you can prepare a quick garden salad to serve with your chicken.
• Resting your meat ensures the meat is thoroughly cooked and gives the chicken a very juicy and tender meat.
• Carving is very easy just cut through the chicken with a sharp knife & lift out with tongs onto plate.
• Serve with a garden salad and mint yoghurt.
• Recipe Hints and Tips:
• Tandoori Split Chicken makes great topping for pizza if you have any meat leftover!
• Keep leftover meat refrigerated for 2 days in an airtight container.