Yoghurt roast chicken

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.

You'll need

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


  • 01
  • 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).
  • 02
  • 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.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Perfumed pinot blanc.

Featured in

Nov 2017

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