This is super yum and a very popular recipe in our house. Sometimes we have it on whole chicken and sometimes on chicken thighs. We often have it when we have guests over because it is a bit special without being a high fuss dish.
Cooking the chicken in the oven ensures the spiced yoghurt coating doesn’t catch and burn. You can also prepare it earlier and leave it to marinate for several hours ahead of cooking.
½ cup thick plain yoghurt
1 teaspoon each smoked paprika and ground cumin
1 teaspoon Friendly Fantail Turmeric Latte Mix
¼–½ teaspoon chilli flakes (you can of course leave this out if you have people who don’t like chilli)
3 tablespoons olive oil
8 boneless, skin-on chicken thighs (or one whole chicken)
sea salt and ground pepper
lemon wedges, to serve
Preheat the oven to 180°C fan bake.
Whisk the yoghurt with all the remaining ingredients in a large bowl and season generously with salt and pepper. Add a squeeze of lemon in here if you fancy it.
Fully coat the chicken in the yoghurt mixture. Place skin-side up on a lined baking tray (if using thighs, leave a little space between each one so they roast but don’t steam).
Roast until golden brown and fully cooked through.
Serve with lemon wedges.