Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut a 1.5-kilogram whole chicken into 8 pieces and pat them dry thoroughly with paper towels.

2. 2

   In a mixing bowl, combine 30 grams of softened unsalted butter, 10 milliliters of olive oil, 5 grams of chopped fresh thyme leaves, 5 grams of chopped fresh rosemary, and 2 grams of sea salt.

3. 3

   Evenly rub this butter-herb mixture over all chicken pieces, ensuring they are well coated on all surfaces.

4. 4

   Peel 30 grams of black garlic cloves and place them in a small food processor with 15 milliliters of olive oil and 5 milliliters of fresh lemon juice, then process until a smooth puree forms.

5. 5

   Evenly spread the black garlic puree over all surfaces of the butter-and-herb-coated chicken pieces, cover the bowl with plastic wrap, and refrigerate for at least 4 hours.

6. 6

   Preheat a tandoor oven to 230 degrees Celsius or preheat a conventional oven with a cast iron pan inside to the same temperature for 30 minutes to mimic the radiant heat.

7. 7

   Carefully place the marinated chicken pieces onto tandoor skewers or directly onto a hot, oiled roasting rack within the tandoor and cook for 25-30 minutes, or until the internal temperature reaches 74 degrees Celsius in the thickest part of the thigh and the skin is golden brown and crispy.

8. 8

   Remove the chicken from the tandoor and let it rest on a cutting board, lightly tented with foil, for 10 minutes while you prepare the pan jus.

9. 9

   In a small saucepan over medium heat, add 5 grams of finely diced shallots and sauté for 2 minutes until softened, then deglaze the pan with 60 milliliters of dry white wine, scraping up any fond, and reduce the liquid by half.

10. 10

    Add 120 milliliters of chicken stock to the saucepan and bring to a simmer, cooking for 5 minutes until the sauce slightly thickens, then strain the pan jus through a fine-mesh sieve into a clean serving jug, pressing on the solids to extract all liquid, and stir in 5 milliliters of fresh lemon juice, seasoning with a pinch of salt and black pepper to taste.

11. 11

    Serve the tandoor-baked chicken pieces immediately with the warm herbed pan jus drizzled generously over each serving.