Ingredients

The following ingredients have 6 Servings
  • 1/2 cup Stonyfield Whole Milk Greek Yogurt
  • 3 tbsp lemon juice
  • 1 tbsp ginger, grated or minced
  • 4 cloves garlic, minced
  • 1 tsp ground turmeric
  • 1 tbsp chili powder
  • 1 tsp cayenne powder
  • 1/2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1/4 cup minced cilantro
  • 1 tbsp salt (adjust to your liking)
  • 1 (3.5-5 lb) whole chicken, spatchcocked (cavity parts discarded)

Instruction

  • Preheat oven to 375°F
  • In a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices
  • Mix well and coat chicken entirely in yogurt mixture
  • Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one)
  • Bake chicken on center rack for 15 minutes per lb, about 1 hour 25 minutes or until internal temp of the chicken reads 165°F
  • Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita