Roast Chicken

Name: Roast Chicken
Total time: 45 min
Ingredients: 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

Herb-chilli yogurt–marinated roast chicken with crisp skin.

45 minchicken · oven · comfortOpen on Instagram ↗

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Method

Line a baking tray with baking paper. Heat the oven to 200°C.
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.
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.
Scatter the onion wedges and whole chilli on the lined tray. Place the chicken on top (skin-side up if using skin-on).
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.
Rest for a few minutes. Spoon over the tray juices and serve.

Notes

Resting matters. Give meat a few minutes off the heat so juices settle.

Ingredients

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

Kitchen list Open on Instagram

Kitchen picks

Three things that make this more reliable. That's it.

Thermometer

For meat and frying: control, not hope.

Stainless steel pan

Better sear + pan sauces. Long-term buy.

Silicone spatula

Daily driver. Scrapes, stirs, doesn’t scratch.

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