In a bowl large enough the chicken, combine the salt, yogurt, beet powder, and Tandoori Spice. Stir to make a smooth paste. Add the chicken and rub the paste on the chicken to evenly coat the skin. Cover and refrigerate at least 5 hours or overnight.
When you are ready to cook, preheat the oven to 400 degrees F. Line a sheet pan with parchment and place a roasting rack on top.
Place the marinated chicken on the rack. This allows the excess fat to drip off, making the skin nice and crispy.
Roast the chicken for 45-50 minutes until the internal temperature reaches 165 and the skin looks crispy with some burnt pieces.
Enjoy with rice or naan bread.
Notes:
As a side option serve chicken with rice, cilantro, limes and plain yogurt for dipping.