Sorta Tandoori Chicken

Pat chicken pieces very dry. Sprinkle a pinch of salt and pepper on each piece, making sure you get some on both sides. Place chicken in a zip-top bag or a large dish.

In a small bowl, mix yogurt with cumin, coriander, tumeric, hot sauce, and a dash of salt and pepper.

Pour the marinade into the bag with the chicken. Slather the marinade onto all of the chicken pieces making sure to go under the skin and all around. Seal the bag then put it into the refrigerator and marinate the chicken for at least 4 hours or overnight.

Preheat oven to 200 C (400 F).

Prepare a rimmed cookie sheet pan or a shallow baking dish by lining it with foil and a layer of parchment paper. Place a roasting rack over the foil. You want the chicken pieces to sit on the rack so that they are elevated and not touching the base of the sheet pan.

Remove chicken pieces from the marinade. Shake off excess marinade. Save marinade in fridge to make the sauce.

Place pieces on the roasting rack. Roast for 40 minutes to 1 hour, or until juices run clear. Breast will cook faster than thighs so check breast pieces once it hits 20 minute mark and remove when cooked.

Once chicken pieces are done, remove the pan from the oven. Cut chicken into bite size pieces if desired and plate up.

To make the sauce, pour leftover marinade, roasted chicken juices from the sheet pan and lemon juice in a small saucepan. Bring to a boil and stir until slightly thickened.

Spoon sauce over chicken pieces. Serve with a lemon wedge.