Yoghurt Spiced Roast Chicken
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Yoghurt Spiced Roast Chicken
Recipe by Louis Tikaram
Ingredients
1 whole organic size 13 chicken, butterflied with the backbone removed.
1 whole lemon for the zest and juice.
1 cup baby rocket
Marinade
1 cup Jalna Greek yogurt
4 cloves minced garlic
2 tablespoon ground cumin seed
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon allspice
1 teaspoon chilli flakes
1 tablespoon oregano
2 tablespoons Extra virgin olive oil
1 big pinch a salt
METHOD
Add all the marinade ingredients to a mixing bowl and stir well to combine.
Spread the chicken onto a baking tray and smother with the marinade over the top and bottom working into the all the groves and cuts.
Cover with clingfilm and marinate for 6 hours in the fridge or overnight if possible.
After the chicken is marinated preheat the oven to 220 degrees and roast for 30 minutes, after 30 minutes reduce the heat to 180 degrees and roast for a further 60 minutes.
Allow to rest for a few minutes before carving and arranging on a serving platter, add the rocket over the top, zest the lemon all over the chicken and squeeze juice to dress the rocket, add a splash of olive oil and some extra sea salt then serve immediately.
