Roasted Yogurt Chicken

Did I hear someone say "bleagh!!!"? I know that some of you do not like yogurt. Admittedly, I am also not partial to yogurt. I mean plain yogurt. It is sour and the smell is not pleasant.

But I do take flavored yogurts and I love them but I have since stopped consuming so often because they contain a lot of sugar.

Yogurt is used in cooking to lend some tartness and creaminess to some curries. It is also great for baking. I have used yogurt in place of sour cream and buttermilk and it works just fine.

But not in all recipes because there are dishes and bakes where you simply cannot swap sour cream/buttermilk with yogurt.

The first time I roasted a chicken using yogurt, I wrinkled my nose as I prepared the marinade. And then I wrinkled my nose some more while it was roasting in the oven.  But when it was done, I took a deep breath instead because it smelled so good.

Same thing happened this time. But I knew that everything would be alright once the chicken was done roasting.

Roasted Yogurt Chicken

Recipe source : Adapted from Azie Kitchen

Ingredients :

- 2 chicken whole legs

- 1 tsp fennel powder

- 1 tsp coriander powder

- 1/2 tsp cumin powder

- 1/2 tsp turmeric powder

- 1 tsp black pepper

- 1 tsp chili powder

- 1/2 tsp salt or to taste

- 4 tbsp yogurt

- 1 tbsp olive oil

Pounded :

- 1 tsp fresh rosemary

- 1 large clove garlic

- 1 lemongrass

- 3 thin slices ginger

Method :

1. Mix all the ingredients (except chicken legs) together to form a paste.

2. Rub the paste all over the chicken legs to coat and marinate for about 3-4 hours.

3. Place chicken legs on a wire rack placed on a lined baking pan.

4. Roast at 180C for 40 minutes or until chicken is fully cooked.