¼ cup (60 mL) fresh cilantro, finely chopped (plus extra for garnish)
1, 4 lb whole chicken, spatchcocked
6 individual naan bread
How to make it
In a small bowl combine ¾ cup yogurt, oil. lemon juice, spices and cilantro. Set aside.
Spatchcock chicken by carefully removing backbone with a pair of kitchen shears. Firmly press the breastbone to flatten.
Use a pastry brush (or the back of a spoon) to evenly coat the chicken in the spiced yogurt mixture. Cover with plastic wrap (or add whole chicken to a large ‘ziplock’ baggie) and allow to marinate in the refrigerator for 4, up to 24 hours.
Preheat the oven to 400 F. Place marinated chicken on a parchment lined baking sheet and roast for approximately 45 minutes, or until the internal temperature reaches 165 F.
Remove from the oven and allow the chicken to rest for 10 minutes before carving to serve.
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Ingredients
3/4 cup (175 g) plain Greek yogurt
1 Tbsp (15 mL) vegetable oil
Juice 1/2 lemon
1 Tbsp (15 mL) fresh ginger, grated
1 Tbsp (15 mL) fresh garlic, minced (3-4 cloves)
2 tsp (10 mL) paprika
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) cinnamon
1 tsp (5 mL) cayenne pepper
Salt and black pepper to taste
¼ cup (60 mL) fresh cilantro, finely chopped (plus extra for garnish)
