Juicy, golden-roasted chicken coated in a fragant Tandoori Twist Ghee rub, nestled over tender potatoes that soak up all those delicious pan juices. Finish with a sprinkle of Simpli Spiced Flavor Pop Sea Salt for a final burst of savory flavor, warm cumin, and a subtle hint of heat. A bold Indian-inspired twist on a classic Sunday roast.
Serves: 4-6 | Prep Time: 20 minutes | Total Time: 1.5 hour
Ingredients
For the chicken
1 whole chicken (4-5 lbs)
3 tbsp ghee softened or olive oil
2 tbsp Tandoori Twist
1 lemon zested
1 tbsp fresh lemon juice
4 cloves of garlic, minced
1 tbsp ginger, grated
2 tbsp kosher salt
½ lemon for stuffing
½ head garlic, for stuffing
For the Potatoes:
1.5 lbs baby Yukon Gold potatoes, halved
2-3 tbsp olive oil
1 medium onion, cut into wedges
1 tsp Tandoori Twist
½ head of garlic
1 tsp salt
fresh lemon or lime juice & cilantro for garnishing
Charred Lemon Yogurt Sauce
1 cup plain Greek yogurt
1 lemon, halved
1 small garlic clove, finely grated
1 tbsp fresh cilantro, finely chopped
1 tbsp fresh mint, finely chopped
¼ tsp ground cumin
1 tsp extra virgin olive oil
½ tsp salt
Pinch of Simpli Spiced Flavor Pop sea salt
Cold water, as needed to thin
Instructions
Preheat the oven. Preheat to 400 degrees.
Season the chicken. Pat the chicken thoroughly dry. Season generously with kosher salt all over the outside, underneath the skin, and inside the cavity. Let it air dry in the refrigerator overnight if you have the time.
Prepare the tandoori ghee rub. In a small bowl, combine the softened ghee, Tandoori Twist, minced, garlic, ginger, lemon juice and zest, and kosher salt until well mixed.
Season the chicken. Gently loosen the skin over the breasts and thighs. Rub some tandoori ghee mixture underneath the skin, then spread the remaining mixture evenly over the outside of the chicken. Stuff the cavity with half lemon and garlic.
Prepare the Potatoes. Toss the poatoes directly in cast iron or roasting pan with olive oil, onion wedges, Tandoori Twist, salt, and pepper. Place onion wedges in center and potatoes on the outside.
Roast. Place the chicken breast side up over the onion wedges. Roast for approximately 75-90 minutes, stirring potatoes occasionally, until the chicken reaches 165 degrees F. in the thickest part of breast or thighs.
Charred Lemon Yogurt Sauce. Char the lemon: Heat a dry skillet over medium-high heat. Place lemon halves cut-side down and cook for 3–5 minutes until deeply golden and lightly charred. Prepare the yogurt: Allow the lemon to cool slightly. Squeeze 1–1½ tablespoons of juice into the Greek yogurt. Add flavor: Stir in grated garlic, cilantro, mint, cumin, olive oil, and Flavor Pop sea salt. Adjust consistency: Add cold water, 1 teaspoon at a time, until smooth and creamy. Serve: Spoon alongside roasted tandoori chicken, drizzle over crispy potatoes, or serve as a dipping sauce.
Rest and serve. Remove the chicken from the oven and let rest for 10-15 minutes before carving. Toss the potatoes in flavor pan juices.
Finish with Flavor Pop! Sprinkle Simpli Spiced Flavor Pop Sea Salt over the roasted potatoes and chicken for an extra burst of savory cumin flavor and a subtle hint of heat. Serve with fresh lemon wedges and charred lemon yogurt sauce.
Cooking Tips
Season generously: Salt the chicken first and let it sit overnight in refrigerator if time allows, then massage the Tandoori Twist ghee mixture over and underneath the skin for maximum flavor.
Get crispy potatoes: Toss potatoes with olive oil and arrange them around the chicken so they roast in the flavorful pan drippings and elevate the chicken on the onion for best results.
Watch the browning: Roast on a lower oven rack. If the skin darkens too quickly, loosely tent with foil.
Let it rest: Allow the chicken to rest for 10–15 minutes before carving to keep the meat juicy.
Serve with a baguette: Toast the bread and dip in pan drippings.
Finish with Flavor Pop: A light sprinkle of our cumin and chili-infused sea salt adds a final burst of flavor.
Simple Pairings
Charred Lemon Yogurt Sauce: A creamy blend of Greek yogurt, charred lemon, garlic, mint, and cilantro adds a refreshing contrast to the warm tandoori spices.
Fresh & Crunchy Salad: Pair with shaved fennel, endive, roasted cauliflower, and pickled beets tossed in a bright lemon vinaigrette.
Warm Naan or Flatbread: Perfect for soaking up the flavorful pan juices.
Cucumber Raita: A classic cooling accompaniment that balances the bold spices.
Wine Pairings: Grenache or Pinot Noir for a light, fruit-forward red; dry Riesling for a crisp, aromatic white; or dry rosé for a refreshing contrast to the bold tandoori spices.