Roast chicken with yoghurt tahini dressing, lemon and mint

You'll need

2 tbsp olive oil 1 chicken (about 1.5kg), butterflied 1 tsp each ground cumin and ground coriander 1 lemon, halved, plus extra wedges to serve 40 gm roasted almonds, coarsely chopped ¼ cup (loosely packed) each flat-leaf parsley and mint, coarsely chopped To serve: snow peas and green beans, trimmed, blanched   Yoghurt tahini dressing 120 gm thick Greek-style yoghurt 40 gm hulled tahini Juice of ½ lemon 1 tbsp extra-virgin olive oil ½ garlic clove, finely grated Pinch of finely ground cumin


  • 01
  • Preheat oven to 200C. Heat half the oil in an ovenproof frying pan over medium-high heat. Drizzle chicken with remaining oil, season to taste, rub with spices, add to pan skin-side down and cook, turning once, until golden (5-6 minutes). Squeeze lemon over and roast in oven until cooked through (17-20 minutes). Set aside to rest (5 minutes), then scatter with almonds and herbs.
  • 02
  • Meanwhile, for yoghurt tahini dressing, combine ingredients in a small bowl, season to taste and set aside.
  • 03
  • Drizzle blanched snow peas and green beans with oil, season to taste and serve with chicken, dressing and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2012

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