Chicken
Roasted Baby Chicken
Whole baby chickens marinated in yoghurt, lemon, chillies and spices, then roasted until tender and golden.
From Yasmin’s Kitchen
A deeply flavoured roast chicken recipe that benefits from several hours of marinating before cooking.
What you’ll need
Ingredients
- 2 baby chickens
- 250g yoghurt
- 1 1/2 tsp salt, or to taste
- 1 heaped tsp cumin powder
- 1 heaped tsp coriander powder
- 8-10 green chillies, according to taste
- 3 garlic cloves
- 1 inch ginger
- Juice of 1 lemon
- Oil for drizzling
- Orange food colouring
Step by step
Method
- Blend the chillies, garlic and ginger.
- Transfer to a bowl and mix with the yoghurt and spices.
- Add the food colouring and lemon juice.
- Rub the marinade all over the chickens and refrigerate for 4-6 hours.
- Remove the chickens from the fridge about an hour before cooking to bring them closer to room temperature.
- Preheat the oven to 200°C.
- Place the chickens in a deep roasting tray, cover with aluminium foil and roast.
- After 1 hour, check that the chicken is tender and the meat pulls easily from the bone. If cooked, remove the foil and roast for about 25 minutes more until golden.
- Serve with roast potatoes, carrots and vegetables of your choice.
Helpful notes
Tips
- Always check that the chicken is fully cooked before serving.