Spiced-yogurt roast chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 whole chickenabout 1.5kg
- 4 baking potatoes
- 1 tsp cumin seeds
- a pinch chilli flakes
- olive oil
Marinade
- a small chunk gingerfinely grated
- 2 cloves garliccrushed
- 1 green chillifinely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 lemonzested and juiced
- 100g natural yogurt
Nutrition: per serving
- kcal653
- fat29.4g
- saturates7.6g
- carbs41.1g
- sugars4.5g
- fibre5.8g
- protein53g
- salt0.4g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Mix all of the marinade ingredients with some seasoning. Put the chicken in a roasting tray and rub the marinade all over the skin. Put the squeezed lemon halves into the cavity and roast for 1 hour 30 minutes, then rest for 20 minutes before carving.
step 2
Cut the potatoes into wedges and toss with the cumin seeds, chilli flakes, 2 tbsp oil and lots of salt and pepper. Tip into a shallow roasting tray, and put in the oven, above the chicken, for the last 30 minutes.
step 3
Turn the potatoes over once while cooking, and keep roasting while the chicken is resting, for another 10 minutes, until golden brown and fluffy in the middle. Serve with a green salad or coleslaw.
