Ingredients

• 1 (2 to 3 pound) chicken, skinned and quartered
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 4 teaspoons ground allspice
• 2 tablespoons plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons distilled white vinegar

Instructions

1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.