What you'll need
Main ingredients
- Whole chicken, spatchcocked or 6-8 thighs, skin on
Fresh/ frozen
- Juice of 1 lemon
- 200g Greek or natural yoghurt
Store cupboard
- Dried oregano, 2 tbsp
- Paprika, 1-2 tbsp
- Cayenne pepper, 1-2 tsp
- Turmeric, 1 tsp
- Chilli flakes ½ - 1 tsp
- Olive oil, about 4 tbsp
- Salt & Pepper, to taste
What to do
- Make the marinade first. Put about 200g Greek or natural yoghurt in a bowl and add the following herbs and spices. 2 tbsp dried oregano, 1-2 tbsp paprika, 1-2 tsp cayenne pepper, 1 tsp turmeric, ½-1 tsp chilli flakes, some salt & pepper and the juice of a lemon. Mix well.
- Put the spatchcocked chicken onto a lined baking tray and pour over the marinade. Use your hands to rub it all over, and on both sides. Cover the tin and pop in the fridge to marinade for at least 2 hours.
- When ready to cook, remove from the fridge as you preheat the oven to 180 degrees C fan. Once the oven has come up to temperature, pop in the spatchcocked chicken on the middle shelf for an hour (or about 40 mins if using thighs) and turn halfway through.
- Serve with a fresh green salad, or steamed greens of your choice.
