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 

Ingredients

• 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

Method: 

• 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

Ingredients: 

• 2 cloves garlic, crushed
• 1/4 tsp sea salt
• 1 cup yoghurt 

Method: 

• Mix all ingredients together.  
• Leave for at least 1 hour for flavours to combine.