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Roast chicken with rosemary potato yoghurt sauce
Moushira Abdel Malek Published in Al-Ahram Weekly on 28 - 02 - 2019


Serves 4-5

Ingredients:
1 chicken 1.2-1.5 kg (whole, washed, rinsed, patted dry)
1 onion (peeled, quartered)
4-5 garlic cloves (unpeeled)
500 gm potatoes (scrubbed, rinsed, patted dry, cut in halves lengthways, wedged)
20 gm butter

Marinade:
250 gm Greek yoghurt
1 tbsp crushed garlic
2 lemons (zest grated)
Juice of 2 lemons
1 tbsp honey
4-6 fresh sprigs of rosemary
3 tbsp extra virgin olive oil
1/8 tsp curry powder
1 tsp each:
Salt + pepper + ground cinnamon + herbes de Provençe

Method:
Season chicken well with salt and pepper and leave aside. In a large bowl, combine all ingredients of marinade. Stir to combine well. With cavity facing you, gently loosen skin off the breast and rub flesh under skin evenly with softened butter. Continue with thighs; flesh of which would be partly exposed. Insert quartered onion into cavity. Truss chicken from the drumstick bones. Immerse chicken into marinade; to cover it, inside-out. Insert five centimetre pieces of rosemary sprigs, distributing them a piece into cavity and under loosened skin; breasts and thighs. Cover and refrigerate overnight. Remove chicken from refrigerator one hour before roasting. Heat oven to 220 degrees Centigrade. Remove chicken from marinade; leaving what is covering and smearing it only; discarding excess. Place chicken over baking paper; in a roasting pan or dish; with potato wedges and garlic cloves all around chicken. Bake uncovered, into preheated oven; for 30 minutes, then lower heat to 200 degrees; to continue roasting. When chicken is roasted and completely done; remove. Allow to rest for a few minutes. Garnish with any green leaves. Serve.

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