Fast Recipes

Yoghurt-roasted chicken with quinoa, carrot and fennel slaw

Australian Gourmet Traveller recipe for fast yoghurt-roasted chicken with quinoa, carrot and fennel slaw.

By Emma Knowles
  • Serves 4
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Yoghurt-roasted chicken with quinoa, carrot and fennel slaw


  • 3 garlic cloves, crushed
  • 2 tsp fennel seeds, coarsely crushed
  • 1 tsp coriander seeds, coarsely crushed
  • ½ tsp dried chilli flakes
  • Finely grated rind and juice of 1 lemon, plus wedges to serve
  • 60 ml olive oil, plus extra for drizzling (¼ cup)
  • 70 gm thick plain yoghurt, plus extra to serve (¼ cup)
  • 4 chicken Marylands, halved through the joint, skin slashed
Quinoa, carrot and fennel slaw
  • 175 gm quinoa
  • 1½ tbsp olive oil
  • ½ Spanish onion, thinly sliced
  • 1 garlic clove, finely chopped
  • ½ tsp ground chilli
  • 1½ large carrots, cut into julienne
  • 1 fennel bulb, shaved on a mandolin, placed in iced acidulated water
  • Juice of 1½ lemons, or to taste
  • 80 gm thick plain yoghurt
  • ½ cup each mint and coriander, coarsely torn (loosely packed)


  • 1
    Preheat oven to 200C. Combine garlic, spices, lemon rind and juice, oil and yoghurt in a bowl, season to taste and rub over chicken. Place chicken skin-side up on an oven tray lined with baking paper, drizzle with extra oil and roast until browned and cooked through (20-25 minutes).
  • 2
    Meanwhile, for quinoa, carrot and fennel slaw, cook quinoa in a saucepan of boiling water over medium-high heat until tender (10 minutes), drain and set aside. Heat oil in a saucepan over medium-high heat, add onion, garlic and chilli, stir until tender (4-5 minutes), add carrot, stir until almost tender (2-3 minutes), transfer to a bowl with quinoa, drained fennel, lemon juice and yoghurt and toss to combine. Add herbs just before serving. Serve with chicken.


This recipe is from the November 2012 issue of .

  • undefined: Emma Knowles