Looking to change up dinner? This Oven Tandoori Chicken is bursting at the seams with flavor. Skin-on, bone-in chicken drumsticks (or thighs) marinate in a mixture of pureed onion, garlic with greek yogurt, lime juice, homemade tandoori and garam masala. Baked and brushed with reserved marinade until a crust forms and the the chicken is crisp. Serve with rice, naan and the most amazing mint yogurt sauce!
In your regular or mini food processor, add onion and garlic and pulse until very finely chopped. Next add in the yogurt, lime juice, garam masala, tandoori spice, paprika, annatto, salt, pepper and cayenne (if using). Blend until relatively smooth.
Pour half of the marinade over the chicken and refrigerate the reserved marinade in a container with a tight-fitting lid.
Seal the bag, squeezing out most of the air and toss the chicken to coat. Refrigerate the chicken overnight.
Remove the chicken 30 minutes prior to cooking.
Preheat your oven to 375°. Line a rimmed, metal baking sheet with aluminum foil and place a wire rack inside. Spray the rack with olive oil spray and place the chicken onto the rack. Slide the pan into your preheated oven and bake for 10 minutes. Rotate the pan and bake for an additional 10 minutes.
Next, remove the pan and baste with the reserved sauce. Use tongs to turn the chicken over (so the underneath side is facing up) and brush with more sauce, before baking for 10 minutes.
Remove the pan one last time, brush with the marinade, turn the chicken, baste and spray with olive oil before sliding the chicken back into the oven for 10 to 15 minutes. For some extra char, flick on the broiler and watch carefully so the crust on the chicken doesn't burn and rotate the pan for even browning, about 1 or so minutes.
FOR THE MINT YOGURT:
Stir together the Greek yogurt with chopped fresh mint leaves, lemon juice, olive oil and season with a pinch of kosher salt. Chill until ready to serve.