2 garlic cloves, very finely grated or minced 1 thumb-sized piece fresh ginger, peeled and very finely grated or minced 1 tablespoon tomato paste 1/4 cup whole milk yogurt 1 teaspoon garam masala 1 teaspoon tandoori spice 1 1/2 teaspoons salt 2 tablespoons olive oil 1 whole chicken (roughly 3 1/2 to 4 pounds), spatchcocked or butterflied

Step 1 Heat the oven to 400 degrees.

Step 2 In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt and olive oil.

Step 3Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.

Step 4Place the chicken on a wire rack positioned over an aluminum foil-lined baking sheet (or in a roasting pan or baking dish) and roast until a thermometer inserted in the thickest meat at the thigh reads 165 degrees, 50 to 60 minutes, depending on the size of the chicken. Begin checking the chicken after 40 minutes, and if the chicken is browning too much, cover with foil.

Step 5Rest for at least 10 minutes before carving.

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