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Tandoori-Style Roast Chicken
- 1 cup plain nonfat or low-fat yogurt
- 2 1/2 teaspoons
- or other seasoning salt
- One 3 1/2- to 4-pound chicken
- 1 pound baby Yukon gold or fingerling potatoes
- Fresh flat-leaf parsley or watercress sprigs for garnish
Directions:View on Epicurious
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