Ingredients
8
8 servings
- •1 (8 ounce) container plain yogurt
- •6 cloves garlic, grated
- •1 (1 inch) piece fresh ginger, grated
- •½ medium lemon, juiced
- •1 tablespoon honey
- •1 teaspoon ground coriander
- •¾ teaspoon ground cumin
- •½ teaspoon ground cinnamon
- •½ teaspoon cayenne pepper
- •1 drizzle olive oil
- •salt and ground black pepper to taste
- •1 (3 1/2) pound whole chicken
Instructions
- Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
- Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutritional Facts
Per 8 servings
- Calories: 225
- Carbohydrate: 6g
- Fat: 9g
- Fiber: 0g
- Protein: 30g
- Sugar: 4g
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