Roast Chicken with Spiced Yogurt
Elevate your roast chicken game with this sumptuous Roast Chicken with Spiced Yogurt recipe—a dish that’s equal parts flavorful and comforting. A whole chicken is richly marinated in a velvety blend of creamy Greek yogurt, aromatic spices like cumin, turmeric, and cinnamon, and zesty lemon juice, ensuring every bite is juicy and deeply infused with vibrant flavors. Roasted atop a bed of tender, caramelized vegetables, this recipe is a complete one-pan meal that’s as visually stunning as it is delicious. Perfect for a crowd-pleasing dinner, the chicken is basted to golden perfection and garnished with fresh cilantro for a bright, herbaceous finish. Simple prep, bold spices, and comforting roasted veggies make this recipe an irresistible addition to your dinner table.
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Recipe Information
Ingredients
- 1 medium (3-4 pounds) Whole chicken
- 1 cup Plain Greek yogurt
- 4 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
- 4 cups (roughly chopped) Vegetables for roasting (e.g., carrots, onions, potatoes)
Instructions
Clean and pat dry the whole chicken with paper towels. Remove any excess fat or leftover giblets from the cavity.
In a large bowl, mix the yogurt, minced garlic, ground cumin, paprika, ground coriander, ground turmeric, ground cinnamon, lemon juice, salt, black pepper, and olive oil until well blended.
Rub the spiced yogurt mixture all over the chicken, including under the skin of the breast and inside the cavity for maximum flavor. Cover the chicken tightly with plastic wrap and refrigerate for at least 4 hours (or overnight if possible).
Preheat the oven to 425°F (220°C).
In a large roasting pan, spread out the chopped vegetables evenly. Drizzle them lightly with olive oil and season with salt and pepper.
Place the marinated chicken on top of the vegetables in the roasting pan, breast-side up. Tie the legs together with kitchen twine and tuck the wings under the body.
Roast the chicken for 20 minutes at 425°F (220°C). Then lower the oven temperature to 375°F (190°C) and continue to cook for about 60-70 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
During cooking, baste the chicken every 15-20 minutes with the juices collected in the pan to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Optional: Garnish the roasted chicken with chopped fresh cilantro before serving. Serve with the roasted vegetables and enjoy!
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 41.6 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3471 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
