Tandoori-Style Roast Chicken
1 cup plain nonfat or low-fat yogurt
2 1/2 teaspoons Seriously Simple Seasoning Salt or other seasoning salt
One 3 1/2- to 4-pound chicken
1 pound baby Yukon gold or fingerling potatoes
Fresh flat-leaf parsley or watercress sprigs for garnish
In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning
salt. Place the chicken in a large lock-top plastic bag. Add the yogurt
mixture and turn the chicken to coat evenly. Seal the bag and marinate in
the refrigerator for at least 2 hours or up to 8 hours, turning
occasionally.
Preheat the oven to 425°F. Place the potatoes in a roasting pan and sprinkle
the remaining 1/2 teaspoon seasoning salt over them. Remove the chicken from the marinade, reserving the marinade. Place on a rack (a vertical roaster
works well), and arrange in the pan on top of the potatoes. Pour the
remaining reserved marinade over the potatoes and turn to coat them lightly.
Roast the chicken for about 30 minutes. Turn the potatoes so they cook
evenly. Roast for another 20 to 30 minutes, or until the juices run clear
when a thigh is pierced with a knife and the potatoes are crispy and cooked
through.
Transfer the chicken to a carving board and let rest for a few minutes.
Carve into pieces and arrange on a platter. Surround with the potatoes. Pour
the juices from the pan over the chicken and potatoes. Garnish with parsley
or watercress and serve immediately.