Tandoori Masala Chicken
3 lb. bone-in, skin-on chicken pieces (or 2 lb. boneless chicken breasts or thighs)
¼ cup fresh lemon juice (from about 2 large lemons)
1 Tbsp extra virgin olive oil
1 Packet Rumi Spice Tandoori Masala Spice Mix
Fresh lemon wedges and chopped parsley, for serving
In a large mixing bowl, whisk together the Tandoori Masala spice mix, olive oil and lemon juice. Add in your chicken and toss until well coated on all sides.
For more tender and flavorful meat, cover the bowl and marinate the meat for at least 15 minutes, up to overnight.
Preheat the oven to 400 degrees.
Place the chicken on a baking sheet in a single layer. Transfer to the oven and roast for about 40 minutes, until the chicken is cooked through.
Increase the oven temperature to broil and broil on the upper oven rack until the chicken skin is a deep golden red and crispy.
Let cool slightly before serving with fresh lemon wedges and chopped parsley.