Roast Chicken

Ingredients

Use this as a guide, not a contract. If you're a bit over or under on amounts, it'll still work.

• 1–1.2 kg chicken pieces (legs/thighs work great)
• 1 tbsp light olive oil
• 1 tbsp tomato purée or leftover tomato sauce
• 1 tbsp Greek yogurt
• 1 tbsp coriander powder
• 1 tsp extra hot chilli powder (to taste)
• 2 garlic cloves, finely chopped
• 1/2 lemon, juiced
• 1 tsp dried mixed herbs
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped
• 1–2 red thin chillies, finely chopped (to taste)
• 1 tsp Tajín (chilli-lime seasoning), optional
• Salt and black pepper
• 1 small onion, cut into wedges (for the tray)
• 1 whole chilli (for the tray)
• Baking paper, for lining

Method

1. 1

   Line a baking tray with baking paper. Heat the oven to 200°C.

2. 2

   In a bowl, mix: light olive oil, tomato purée/sauce, Greek yogurt, coriander powder, extra hot chilli powder, chopped garlic, lemon juice, mixed herbs, oregano, chopped parsley, chopped red chillies, a pinch of Tajín if using, plus salt and pepper.

3. 3

   Pat the chicken dry, add to the bowl and coat well. Marinate as long as you like – or cook straight away if you’re in a rush.

4. 4

   Scatter the onion wedges and whole chilli on the lined tray. Place the chicken on top (skin-side up if using skin-on).

5. 5

   Roast for 20 minutes at 200°C, then lower to 190°C and roast for a further 25 minutes, or until the chicken is cooked through and the juices run clear.

6. 6

   Rest for a few minutes. Spoon over the tray juices and serve.

For dark meat, check at the thickest part near the bone: no pink, juices running clear. If you're unsure, use a thermometer or ask the AI for exact temps.