Name: Yoghurt roast chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 - 8
Ingredients: 200 gm Greek-style yoghurt; ½ onion, coarsely chopped; 4 garlic cloves; Finely grated rind of 1 lemon, plus lemon wedges to serve; 2 tsp ground cumin; 2 tsp ground coriander seeds; ½ tsp smoked paprika, plus extra to serve; 1 large chicken (about 1.8kg), butterflied; Olive oil, for drizzling

Yoghurt roast chicken

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

Serves 6 - 8

Prep

10M

Cook

45M

Total

55M

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Roast chicken is excellent picnic fare – cook it the day before, or if you prefer it warm, cook it just before leaving home. Either way, this yoghurt-marinated version is addictively moreish.

Ingredients

200 gm Greek-style yoghurt

½ onion, coarsely chopped

4 garlic cloves

Finely grated rind of 1 lemon, plus lemon wedges to serve

2 tsp ground cumin

2 tsp ground coriander seeds

½ tsp smoked paprika, plus extra to serve

1 large chicken (about 1.8kg), butterflied

Olive oil, for drizzling

Method

Main

1.Process yoghurt, onion, garlic, lemon rind and spices in a food processor to combine. Transfer to a large bowl, add chicken and massage to coat. Transfer to a container that holds chicken snugly, cover and refrigerate to marinate (2-3 hours or overnight).

2.Preheat oven to 200°C. Wipe off excess marinade from chicken and place skin-side up on a baking tray lined with baking paper. Drizzle with oil and roast until golden brown and juices run clear when thigh is pierced with a skewer (40-45 minutes). Cool to room temperature, cut into pieces and refrigerate in an airtight container for up to 2 days. Scatter with extra paprika and serve with lemon wedges.

Drink Suggestion: Perfumed pinot blanc. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Lynsey Fryers

Ingredients

Method

Main

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