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Spiced-yogurt roast chicken

Published: January 4, 2017 at 1:39 PM

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Serves 4

Easy

Total time: 2 hrs

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Roast chicken with a twist! Make a simple, spicy marinade from store cupboard ingredients and cover the chicken with it before roasting. This recipe includes potato wedges

Gluten free

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Try this twist on a roast chicken, or make our easy roast chicken.

*This recipe is gluten free according to industry standards

Ingredients

Nutrition

• 1 whole chicken

  about 1.5kg

• 4 baking potatoes

• 1 tsp cumin seeds

• a pinch chilli flakes

• olive oil

Marinade

• a small chunk ginger

  finely grated

• 2 cloves garlic

  crushed

• 1 green chilli

  finely chopped

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground turmeric

• 1 lemon

  zested and juiced

• 100g natural yogurt

Nutrition: per serving

• kcal653
• fat29.4g
• saturates7.6g
• carbs41.1g
• sugars4.5g
• fibre5.8g
• protein53g
• salt0.4g

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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.

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