TANDOORI CHICKEN WITH CUCUMBER RAITA

INGREDIENTS

1 whole Tandoori Chicken
1 pint plain greek yogurt
1 cup cilantro, minced
2 tablespoons minced garlic
¼ cup lemon juice
¼ cup evoo
2 cups of sliced persian cucumbers
Salt, to taste

INSTRUCTIONS

Combine all ingredients and stir to create the raita sauce.

Roast the chicken in a 350 degree oven for 45 minutes to an hour. When the chicken temperature reaches 155 degrees pull it and let it rest on the counter for 20-25 minutes - the chicken will continue to cook and will reach 165 degrees.

Spread the sauce on the bottom of the plate. Cut chicken into quarters and serve on top of the yogurt.