Roast Chicken With Spicy Yogurt Marinade

Spiced-yogurt roast chicken

  • serves 4
  • Easy

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


Try this twist on a roast chicken, or make our classic roast chicken recipe here.

*This recipe is gluten free according to industry standards



  • chicken 1 whole, about 1.5kg
  • baking potatoes 4
  • cumin seeds 1 tsp
  • chilli flakes a pinch
olive oil


  • ginger a small chunk, finely grated
  • garlic 2 cloves, crushed
  • green chilli 1, finely chopped
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • ground turmeric 1 tsp
  • lemon 1, zested and juiced
  • natural yogurt 100g


  • 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.

Nutritional Information

  • Kcals 653
  • Fat 29.4g
  • Saturates 7.6g
  • Carbs 41.1g
  • Sugars 4.5g
  • Fibre 5.8g
  • Protein 53g
  • Salt 0.4g