INGREDIENTS:
- 1 whole Owton’s chicken
- 3 tbsp fat-free Greek yoghurt
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp paprika
- 1/2 tsp all-spice
- Zest of 1 lemon
Instructions
1. Take the whole chicken out of the fridge 30 minutes before cooking and preheat the oven to 200°C.
2. In a small bowl, mix the yogurt with all the herbs, spices, and lemon zest.
3. Rub the marinade all over the chicken skin, ensuring it gets into all the nooks and crannies.
4. Cover the chicken and baking tray with foil and place them on the middle shelf of the oven. Set a timer for 15 minutes before the end of the cooking time. (Cook for 25 mins per 500g).
5. Remove the foil from the chicken when there are 15 minutes left of cooking time.
6. Once cooked, cover the chicken loosely with foil and let it rest for 30 minutes before carving.
Note – For even more flavour, you can marinate the chicken up to 24 hours before cooking.
