Tuesday 24 May 2011

Roast Chicken with Yoghurt Garlic Sauce

I am not feeling very chatty at the moment, so another post of just a recipe. This is a good one too. 

Roast Chicken with Yoghurt Garlic Sauce 

  • 1 x 1.5 kg chicken (backbone removed & flattened out) 
  • sea salt and freshly ground black pepper 
  • 1 onion, finely sliced 
  • 2 lemons (one finely sliced)
  • 1 tbsp chopped oregano (I used dried) 
  • 5 tbsp olive oil

  • Season chicken on both sides with salt & pepper. 
  • Spread onion on the bottom of a roasting tray, place chicken on top of onions (skin-side up).
  • Top with slices of lemon, sprinkle with oregano and drizzle with 2 tbsp oil. Cover, refrigerate for 4 hours. 
  • Pre-heat oven to 250C. Remove chicken from marinade and place on a clean baking tray and place under a very hot grill for 10 minutes or until chicken is golden brown. Turn chicken over, drizzle with another tbsp of oil and cook on the other side until golden brown. 
  • Return chicken, skin-side up, to the tray with the onions and drizzle with remaining oil. Bake for 15 minutes. 
  • Squeeze juice of remaining lemon over the chicken and cook for a further 10 minutes or until cooked.
Yoghurt Garlic Sauce

  • 2 cloves garlic, crushed
  • 1/4 tsp sea salt
  • 1 cup yoghurt 
  • Mix all ingredients together.  
  • Leave for at least 1 hour for flavours to combine. 

1 comment:

  1. can never resist roast chicken! thanks for sharing, love this. your blog is always so fun :)
    @ http://clutzycooking.blogspot.com