Thursday, March 17, 2011

Tandoori Spiced Split Chicken Breasts

Since I found out I was pregnant, easy has become the name of the game around here. This is one of those dishes that tastes so good, it is hard to believe it was so simple. My husband is not a huge chicken fan, but even he was a big fan of this chicken. This is also a good dish to make if you are on a budget and shopping Organic, as the skin on and bone in split chicken breast is much cheaper than boneless, skinless chicken breast.  Also, when you are done you can use the bones for chicken broth.

Continue reading after the jump...

Tandoori Spiced Split Chicken Breasts

  • 4 Pieces of Split Chicken Breast (skin on, bone in)
  • 1 Large Lemon (I actually used a Meyer Lemon, but a regular one would be fine)
  • 2 Teaspoons of Tandoori Spice
  • Sea Salt and Pepper to taste

 Rinse chicken and pat dry. Place into an oven safe baking dish. Squeeze lemon onto the chicken.

Add sea salt and pepper to taste. (Add less salt or omit if your tandoori seasoning is salty!)

Evenly coat all the the chicken breasts with the tandoori seasoning. I used quite a bit as my tandoori seasoning is reasonably mild. Adjust to taste preferences.

Bake chicken at about 375 degrees for 45 minutes.

Serve and enjoy!

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