Indian Roast Chicken

Servings: 4

Preparation: 10 minutes

Marinade: 12 hours

Cooking: 1 hour 30 minutes

Ingredients

• 2 cloves garlic, minced
• 30 ml (2 tbsp) ginger, minced
• 1 lemon, juice
• 60 ml (4 tbsp) plain yogurt
• 60 ml (4 tbsp) olive oil
• 60 ml (4 tbsp) tandoori powder or paste
• 1 Quebec chicken
• 18 Grelot potatoes, boiled
• 2 red peppers, julienned
• 30 ml (2 tbsp) butter
• 2 cloves garlic, minced
• 60 ml (4 tbsp) fresh coriander leaves, chopped
• 1 pinch cayenne pepper
• Salt and pepper to taste

Preparation

1. In a bag, mix the garlic, ginger, lemon juice, yogurt, olive oil and tandoori paste or powder. Add the chicken and marinate in the refrigerator for 12 hours.
2. Preheat the oven, rack in the center to 190 °C (375 °F).
3. Remove and place the chicken in a roasting pan and cook in the oven for 1 hour 15 to 1 hour 30 minutes, depending on the size of the chicken. During cooking, remember to baste the chicken regularly with cooking juices.
4. In the meantime, cut the potatoes in half.
5. In a hot pan, sauté the potatoes and peppers in the melted butter for 2 to 3 minutes.
6. Add the garlic, cayenne pepper, salt, pepper and on top, the coriander.
7. Serve the chicken, accompanied by the potatoes.