Spiced Yogurt Roasted Chicken

Name: Spiced Yogurt Roasted Chicken
Total time: 1 min
Yield: 4 people
Ingredients: 2.6 lb Whole Chicken; 1 cup Yogurt; 4 count Garlic; 1 count Red Chili; 1 count Onion; 2 cups Jasmine Rice; 1 tbsp Paprika; 1 tsp Cumin Powder; 0.5 tsp Turmeric; 2 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper

Gluten-FreeHigh ProteinStovetop • Baking • Meal Prep FriendlyDinner

Medium

1h15min

520kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A tender, golden-brown roasted chicken marinated in a spiced yogurt blend, served with fragrant jasmine rice.

This Spiced Yogurt Roasted Chicken is a masterclass in juicy, tender poultry thanks to a traditional yogurt marinade. Using yogurt as a base for the marinade is a secret chef's technique; the lactic acid gently breaks down the fibers of the whole chicken, resulting in an incredibly moist texture that is hard to achieve with oil-based marinades alone. The Spiced Yogurt Roasted Chicken features a warm blend of cumin powder, paprika, and turmeric, creating a beautiful golden crust that is both aromatic and visually stunning. This recipe also utilizes your highly perishable red chili and garlic to add a subtle heat and deep savory notes. Pairing the Spiced Yogurt Roasted Chicken with fluffy jasmine rice makes for a complete, healthy, and high-protein meal that is perfect for a family dinner or meal prep. To ensure the best results, let the chicken marinate for at least 30 minutes, or even overnight, to allow those spices to penetrate deep into the meat.

Ingredients

1.2 kg Whole Chicken (1 medium chicken)
245 g Yogurt (about 1 cup)
4 count Garlic
1 count Red Chili
1 count Onion (1 large onion)
370 g Jasmine Rice (about 2 cups)
1 tbsp Paprika
1 tsp Cumin Powder
0.5 tsp Turmeric
2 tbsp Olive Oil
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Step 1: Pat the whole chicken dry. Use a knife to cut the chicken into 8 pieces (legs, wings, breasts, and thighs) or leave it whole if you prefer a longer roasting time.
2
Step 2: In a large bowl, whisk together the yogurt, minced garlic, chopped red chili, paprika, cumin powder, turmeric, salt, black pepper, and olive oil.
3
Step 3: Coat the whole chicken pieces thoroughly in the yogurt mixture. If time permits, let it marinate in the fridge for 30 minutes.
4
Step 4: Preheat your oven to 200°C (400°F). Slice the onion into thick rings and place them at the bottom of the roasting pan to act as a bed for the meat.
5
Step 5: Place the marinated whole chicken on top of the onion rings. Roast for 45–55 minutes, or until the skin is golden brown and the internal temperature reaches 75°C (165°F).
6
Step 6: While the chicken is roasting, rinse the jasmine rice and cook it in a pot with 3 cups of water and a pinch of salt until fluffy.
7
Step 7: Serve the whole chicken over the hot jasmine rice, drizzling any pan juices from the roasted onion over the top.

Chef's Tips

•For extra crispy skin, turn on the broiler for the last 2-3 minutes of roasting.
•If the yogurt marinade is too thick, add a teaspoon of vinegar or lemon juice to thin it out.
•The onions at the bottom of the pan will caramelize and become a delicious side dish themselves.

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