Meals Matter

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Contributed By: Coreya3
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Ingredients

1 (2 to 3 pound) chicken, skinned and quartered

2 tablespoons Lemon juice

1 teaspoon Salt

4 teaspoons Ground allspice

2 tablespoons Plain yogurt

2 tablespoons Lemon juice

2 tablespoons Vegetable oil

2 tablespoons Distilled white vinegar

Preparation

1 Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.

2 Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.

3 Preheat oven to 350 degrees F (175 degrees C).

4 Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

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