Tandoori Roast Chicken

You will also need:
1 large oven/roasting bag (does not need to be turkey sized)

In a large bowl combine the first 8 ingredients (paprika through cayenne). Stir with a fork until well combined. Add the yogurt and stir again until completed combined. Add the thawed and cleaned chicken into the oven bag and pour the yogurt mixture over the top.

Move the bag around with your hands until the chicken is coated. Tie the top of the bag, making sure to remove as much air as possible.

Place the bag in the refrigerator and chill for 4 hours.

Preheat oven to 425F.

Remove chicken from oven bag and place it on a roasting rack that you’ve placed inside of a roasting pan. Brush the entire chicken with a pastry brush to evenly distribute the marinade, making sure the entire bird is well coated.

Pour the hot water into the bottom of the roasting pan (avoiding the chicken) until there is about 2 inches of water standing at the bottom of the pan. Make sure the water does not touch the chicken. Replenish water during cooking if it evaporates completely.

Place chicken into the preheated oven and bake at 425F for about 1 1/2 hours or until the internal temperature of the chicken reaches 165 degrees F. Cover the chicken with aluminum foil if it starts to blacken. When it reaches 165F, remove it from the oven. Allow to rest before carving.