Yoghurt roast chicken

Name: Yoghurt roast chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 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

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

Jan 03, 2018 1:00pm

By Emma Knowles

10 mins preparation
45 mins cooking
Serves 6 - 8

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.

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.