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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.

By Emma Knowles
  • 10 mins preparation
  • 45 mins cooking
  • Serves 6 - 8
  • Print
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.


  • 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


  • 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