This heat is making me super lazy! So here’s another easy & super tasty recipe:
Rosemary & yoghurt roast chicken
a cup of plain yoghurt (you can use low-fat / Bulgarian or Greek)
sprig of fresh rosemary, chopped
2 cloves of garlic, finely chopped
pinch of salt
pinch of freshly ground black pepper
2 tbs lemon juice
half a cup of sauvignon blanc
3 tbs olive oil
Mix all ingredients and marinade one whole chicken (with skin is best!) for about an hour.
Roast in the oven or your grill for an hour and 45mins at a low heat of 150C. The low heat makes the chicken more succulent and if you’re using a grill (like a Big Green Egg or Weber), it imparts a delicious smokey flavour to the chicken. I used a small dutch oven to roast chicken in – for an hour and 20mins and the last half hour I placed chicken directly onto the grill to brown and get crispy.
Delicious – we just kept it simple and had a tomato, basil & feta cheese salad with the chicken.
Enjoy! X
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Can you clarify the cooking temp and the time? Do you leave the temp at 150 for the entire cooking time and is it a total of 1hour 45 minutes or is it 1 hour 45 minutes with the last 30 minutes on the grill or something else?
Thanks!
Hi Melanie,
Yes, I had the temperature at 150C for the entire time, with the last 30minutes on the grill. (It was in a casserole for the first hour and 15minutes. Total of 1h45min cooking time. It’s a long time for chicken, but with the lower temperature, it cooks slowly and more evenly, leaving you with a juicy and succulent roast chicken. The last bit on the grill is important to unsure a lovely brown and crisp outside.
It also depends on the size of the chicken, for a smaller chicken, I would adjust the time and make it a bit shorter – either way, just keep an eye on your chicken as sometimes it does cook a bit quicker or slower, depending on how well your ‘vessel’ keeps its temperature. (We use The Big Green Egg, which keeps the temperature very consistent.)
Let me know if you make this and how it turns out!
X