Spatchcoked Chicken in Spicy Yogurt Sauce
Oven roasted spatchcock chicken with a spicy yogurt sauce.
Servings: 6
Ingredients
- 3-4 lbs whole chicken
For the Marinade
- 2 garlic cloves
- 1/2 lemon juice of
- 1 tsp salt
- 1 tsp This is an affiliate link.smoked paprika
- 3 tbsp This is an affiliate link.olive oil
For the Spicy Yogurt Sauce
- 250 ml / 1 cup plain yogurt full fat
- 1 garlic clove minced
- 1 tsp This is an affiliate link.smoked paprika
- ½ tsp cayenne pepper
- ¼ tsp chilli flakes
- 3 tbsp parsley chopped
- 1 tsp fresh lemon juice
- salt to taste
Instructions
- To spatchcock a chicken place it breast side down and with a sharp knife or kitchen scissors cut along one side of a backbone then repeat with the other side. Remove the backbone and turn the bird cut side down. Place the palm of your hand on the chicken breast and push down firmly to flatten it. Tuck the wing tips under the breasts to avoid burning. (See the photo guide in the post) Use the backbone to make a chicken stock or discard.
- Mix the marinade ingredients together in a small bowl or measuring cup and pour of the spatchcocked chicken, let it marinade for one hour in the refrigerator.
- Meanwhile preheat the oven to 450F/220C or 440F/200C on fan setting.
- Mix the ingredients for the spicy yogurt sauce in a small bowl and refrigerate until needed.
- When the chicken is finished marinating, cook the chicken in the preheated oven for 30 minutes. Then take out and smother with 3-4 tbsp of the spicy yogurt sauce, cook for 15 minutes longer until the skin is crispy and the temperature of the thickest part of the breast reads 165F/74C. Let it rest for 15 minutes before carving it.
- Serve with the remaining spicy yogurt sauce.
Nutrition
Calories: 495kcal | Carbohydrates: 6g | Protein: 33g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1311mg | Potassium: 482mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 2mg