|
Roast Chicken with Yoghurt Sauce |
Printer friendly copy |
 |
|
| Serves 4 |
Prep 15 mins |
Cooking 45 mins |
Easy |
|
| |
+ 4h Marinade |
|
My rating |
 |
Ingredients |
1-1½ kg chicken
sea salt
freshly ground black pepper
1 onion, finely sliced
2 lemons
1 tbsp chopped oregano
5 tbsp olive oil
|
Yoghurt sauce
1/4 tsp sea salt
235 ml yoghurt
Tomato salad to serve
small vine tomatoes, quartered
salt
red wine vinegar
olive oil
chopped parsley
|
|
-
Remove the back bone of the
chicken: place the chicken, breast-side-down, on a cutting
board or plate; using a sharp pair of kitchen scissors,
cut through the meat and bones on either side of the back
bone. Cut off the wing tips. Make a small incision at the
joint where the drumstick meets the thigh. Flatten out the
chicken with your hands. Season on both sides with salt
and pepper.
-
Spread the onion on the bottom
of a baking dish and place the chicken skin-side-up on the
bed of onions. Cut one of the lemons into fine slices and
arrange over the chicken. Sprinkle with oregano and 2 tbsp
of olive oil. Cover and leave for 4 hours.
-
Preheat the oven to 250C/ Fan
230C/ Gas 8. Remove the chicken from the marinade,
transfer to a baking tray and place under a very hot grill
for 10 minutes or until the chicken is golden brown. Turn
the chicken over, drizzle with another tbsp of
olive oil and cook on the other side until golden brown.
-
Return the chicken to a baking
dish with the onions, skin-side-up, and drizzle with 2
tbsp olive oil. Bake for 15 minutes. Squeeze the juice of
the remaining lemon over the chicken and cook for a
further 10 minutes, or until the chicken is cooked.
-
Serve with the tomato salad
and the yoghurt sauce.
|
|
DAILY
DINNERS 
