A simple and succulent roast chicken for the family to enjoy. This chicken is super tender and soft with a beautifully fragrant yogurt marinate that transforms the usual roast chicken.
This recipe is super easy and it’s a dinner you can get it prepared first thing in the morning. Marinate, leave it in the fridge and go on with your day. An hour before dinner time all you have to do is put the chicken in the oven and voila dinner is served. Roasted potatoes included too!
One dish dinners are life.
Using minimal kitchen equipment makes cooking super easy and quick. Not to mention it saves a lot of time in the cleaning department – a department I hate with a passion.
First step is to marinate the chicken.
Let it rest for a couple of hours, this is key to let the chicken tenderise. Especially the tougher parts of the chicken like the breast. (But at a crunch 1 hour minimum should be okay too.)
On to the roasties! Just before taking the chicken out, get the potatoes ready. Cooking the chicken on top of the potatoes creates super soft and flavourful potatoes, you really have to try this! To make sure the potatoes are very soft while roasting under the chicken, I parboil them (optional) for 10 mins before letting them cool down and marinate with the herbs, spices and olive oil.
Bang this bad boy in the oven and enjoy!
Full recipe and step by set below.
Yogurt roasted chicken
Ingredients
- 1 whole chicken
- 1 cup plain yogurt greek is fine
- 1 whole lemon using the zest and juice.
- 4 cloves garlic
- 2 tablespoon cumin
- 2 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon allspice
- 1 teaspoon cayenne pepper optional.
- 1 tablespoon oregano
- 2 tablespoons olive oil I used extra virgin.
- 1 and a half heaped tablespoon sea salt more or less to your taste.
- 1/2 tablespoon black powder
For the roasted diced potatoes
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon sea salt more or less to your taste.
- 1/2 tablespoon black pepper
Instructions
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Get the chicken on a roasting dish, grate the garlic cloves and then add all of the ingredients (except the lemon zest) onto the chicken and mix everything completely.
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Rest the chicken in the marinade for about 6 hours in the fridge or even overnight. (Atleast 1 hour though).
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Just before putting the chicken in the oven, chop up some potatoes and parboil them for around 5/10 mins on high heat. After almost softened, cool them down and add in all the spices and olive oil. Place the potatoes underneath the whole chicken and roast for 1 hour and 20 mins at 180*C.
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I check the chicken very 30 mins and turn around the dish to make sure everything is cooked evenly.
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When nice, golden and cooked another squeeze over the lemon juice and zest. Enjoy!
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