Spiced roast chicken

 1 kg whole chicken
 4 tbsp natural greek youghurt
 1 tbsp lemon juice
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp garam masala
 1 tsp paprika
 ½ tsp chilli powder
 1 tsp salt
 1 tsp garlic paste
 1 tsp ginger paste
1

For the marinade, put 4 tablespoons of natural Greek yogurt in a bowl, add all the dry powder spices, salt, lemon juice, garlic and ginger paste and mix all the ingredients to a smooth paste.

2

Slash the chicken with deep diagonal cuts into the breast, thighs and drumsticks. Smother the marinade all over the chicken, cover and set aside for 30 minutes.

3

Pre-heat the oven to 190ºC/gas mark 5.

4

Place the chicken in a roasting tin and put in the centre of the oven for 45-50 minutes until the chicken is lightly browned and cooked through. Check the juices run clear by piercing the thickest part of a thigh with a fork.

5

Remove from the oven, cover loosely with foil and rest for 10 minutes before carving.

6

Serve with spiced roast potatoes, raita and salad.

CategoryCuisineCooking Method

Ingredients

 1 kg whole chicken
 4 tbsp natural greek youghurt
 1 tbsp lemon juice
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp garam masala
 1 tsp paprika
 ½ tsp chilli powder
 1 tsp salt
 1 tsp garlic paste
 1 tsp ginger paste

Directions

1

For the marinade, put 4 tablespoons of natural Greek yogurt in a bowl, add all the dry powder spices, salt, lemon juice, garlic and ginger paste and mix all the ingredients to a smooth paste.

2

Slash the chicken with deep diagonal cuts into the breast, thighs and drumsticks. Smother the marinade all over the chicken, cover and set aside for 30 minutes.

3

Pre-heat the oven to 190ºC/gas mark 5.

4

Place the chicken in a roasting tin and put in the centre of the oven for 45-50 minutes until the chicken is lightly browned and cooked through. Check the juices run clear by piercing the thickest part of a thigh with a fork.

5

Remove from the oven, cover loosely with foil and rest for 10 minutes before carving.

6

Serve with spiced roast potatoes, raita and salad.

Spiced roast chicken
IngredientsDirections
Nutrition Facts

Servings 4

Ingredients

 1 kg whole chicken
 4 tbsp natural greek youghurt
 1 tbsp lemon juice
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp garam masala
 1 tsp paprika
 ½ tsp chilli powder
 1 tsp salt
 1 tsp garlic paste
 1 tsp ginger paste

DIRECTIONS

1

For the marinade, put 4 tablespoons of natural Greek yogurt in a bowl, add all the dry powder spices, salt, lemon juice, garlic and ginger paste and mix all the ingredients to a smooth paste.

2

Slash the chicken with deep diagonal cuts into the breast, thighs and drumsticks. Smother the marinade all over the chicken, cover and set aside for 30 minutes.

3

Pre-heat the oven to 190ºC/gas mark 5.

4

Place the chicken in a roasting tin and put in the centre of the oven for 45-50 minutes until the chicken is lightly browned and cooked through. Check the juices run clear by piercing the thickest part of a thigh with a fork.

5

Remove from the oven, cover loosely with foil and rest for 10 minutes before carving.

6

Serve with spiced roast potatoes, raita and salad.