This chicken can be served warm or cold and is delicious alongside roast potatoes and coleslaw. The yogurt creates a crust around the chicken, keeping all the juices inside. For optimal flavour, marinate the chicken overnight.
Prep 10 Mins
Cook 1 Hr
Total 1 Hr 10 Mins (+ 4 Hrs Marinating)
Servings: 4
4 bone-in, skin-on organic chicken breasts
3/4 cup Organic Meadow 4% Greek Yogurt
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
2 organic garlic cloves, finely grated
2 tsp finely grated ginger
1 tsp organic lemon zest
1/2 tsp salt
1 cup Organic Meadow 4% Greek Yogurt
1 tsp organic lemon zest
1 tsp organic lemon juice
1/4 cup finely chopped organic cilantro
1/8 tsp salt
Combine 3/4 cup yogurt with curry powder, ground cumin, ground turmeric, grated garlic, grated ginger, 1 tsp lemon zest and 1/2 tsp salt in a small bowl. Evenly spread marinade onto each chicken breast using a spoon. Chill in refrigerator to marinate, uncovered, for at least 4 hours or overnight. The marinade will become dry.
Preheat oven to 400°F. Put marinated chicken in a skillet. Bake chicken in centre of oven for 25 to 30 minutes, until just starting to turn golden brown and a meat thermometer reads 160°F. If chicken starts to take on too much colour, cover with foil. Let chicken rest at least 10 minutes before slicing.
For the coriander dipping sauce, whisk 1 cup yogurt with 1 tsp lemon zest, 1 tsp lemon juice, chopped cilantro and 1/8 tsp salt in a small bowl until combined. Serve with chicken.
