Cookbook creator says: This was very very quick & easy - I used venison & it still turned out great!

Submitted by TAM101

High in calcium and very yummy

Submitted by TWINMOM143

I love tandoori chicken, so the last time I had a whole chicken, I decided to just roast the WHOLE thing in a tandoori marinade. Note that the cayennne, hot peppers and black pepper are optional - use one or more as desired.

The recipe here uses a skinless chicken - the fat and calories will be MUCH higher if you leave the skin on.

The foil is essential if you don't want a dried-out chicken - remember that this is skinless chicken!

Each serving here is the traditional quarter chicken (breast and wing, or leg and thigh) - probably enough for 2 individual 3-oz servings, so keep that in mind when you look at the nutrition information. :)

You can use the same marinade and just coat 4 chicken breasts or 4 leg-and-thigh pieces instead, if you prefer a quicker, less messy preparation.

Enjoy!

Submitted by BIGGIRL2082010