Recipe: Appetizing Spiced yoghurt chicken roast

Spiced yoghurt chicken roast. Mix all of the marinade ingredients with some seasoning. Put the chicken in a roasting tray and rub the marinade all over the skin. Baste the chicken, then add the red pepper chunks to the bottom of the dish.

This incredibly flavorsome chicken is maybe the best roast chicken recipe I have tried. It's so aromatic and juicy and the skin is something to fight over. Add the chicken thighs and turn to fully coat in the yoghurt mixture. You can cook Spiced yoghurt chicken roast using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Spiced yoghurt chicken roast

1. You need of chicken drum sticks.
2. Prepare of Greek yoghurt.
3. Prepare of black pepper powder.
4. Prepare of salt.
5. You need of lemon juice.
6. You need of coriander leaves.
7. You need of olive oil.
8. It's of lemon zest.
9. Prepare of Ingredients to roast and grind.
10. You need of cumin seeds.
11. Prepare of coriander seeds.
12. It's of dry red chillies.
13. Prepare of garlic.

Place skin-side up on a lined baking tray, leaving a little space between each one so they roast but don't steam. Cooking time will depend on the size of the chicken thighs. Peel and finely grate the garlic. Mix the garlic, oil and mixed herbs in a large bowl.

Spiced yoghurt chicken roast instructions

1. Wash, pat dry and make slit on the chicken drumsticks..
2. Mix together all the ingredients except olive oil in a bowl to make the marinade..
3. Apply the marinade on the chicken and inside the slit as well..
4. Cover and marinate overnight in a refrigerator..
5. Preheat the oven at 180 degree C.
6. Line a baking pan with aluminium foil.
7. Brush with olive oil and place the chicken drumsticks a little away from each other..
8. Brush the chicken with olive oil and bake uncovered in the oven for 40 -45 minutes until the chicken drumsticks are cook though and browned all over..
9. Remove from oven..
10. Serve hot with lemon wedges..

Set aside a little of the herby oil for the chicken. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric - work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Pop the chicken in a large dish and slash the legs a few times with a sharp knife. Pour this over the chicken, turning so that it coats both sides.