Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 40 grams of mashed black garlic, 250 milliliters of Czech pilsner beer, 1 tablespoon of olive oil, 1 tablespoon of crushed caraway seeds, 1 teaspoon of dried marjoram, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

2. 2

   Add 4 large bone-in, skin-on chicken thighs to the marinade, ensuring they are thoroughly coated, then cover and refrigerate for a minimum of 2 hours, or preferably overnight.

3. 3

   Preheat your tandoor oven to a high temperature, around 230 degrees Celsius, preparing it for indirect heat if possible, or arrange charcoal to allow space for a baking dish.

4. 4

   In a separate large bowl, toss 500 grams of quartered small potatoes, 300 grams of roughly chopped carrots, 200 grams of roughly chopped parsnips, 150 grams of diced celery root, and 1 large yellow onion cut into wedges with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

5. 5

   Place the marinated chicken thighs skin-side up on top of the seasoned root vegetables in a tandoor-safe baking dish or directly on skewers if grilling suspended over the vegetables, ensuring even distribution.

6. 6

   Carefully lower the baking dish into the preheated tandoor and bake for approximately 45-55 minutes, or until the chicken reaches an internal temperature of 74 degrees Celsius and the vegetables are tender and slightly caramelized.

7. 7

   Remove the Tandoor Pečené Kuře s Černým Česnekem a Kořenovou Zeleninou from the tandoor, allow it to rest for 5 minutes before serving hot.