A delightful roast chicken recipe with a creamy yogurt sauce, perfect for a family dinner.
Preheat your oven to 180°C.
Preheating ensures even cooking and a crispy skin.
Wash and pat dry the chicken, then prick the skin with a fork.
Pricking the skin helps the flavors penetrate better.
Mix the pepper, ground ginger, poultry seasoning, turmeric, and salt in a bowl.
Combine the spices thoroughly for an even flavor distribution.
Rub the seasoning mix all over the chicken, ensuring even coverage.
Massage the spices into the chicken for better absorption.
Tie the legs and tail of the chicken with string.
Trussing helps the chicken cook evenly.
Place the chicken breast side-up on a rack in a roasting pan.
Using a rack allows the heat to circulate around the chicken.
Roast the chicken for 10 minutes at 180°C.
This initial roasting helps to seal in the juices.
Heat the yogurt sauce in a pan over medium heat.
Stir the sauce continuously to prevent curdling.
Brush the chicken skin with the yogurt sauce.
Basting keeps the chicken moist and flavorful.
Continue roasting the chicken for about 1 1/2 hours, basting frequently with the sauce.
Frequent basting ensures a flavorful and moist chicken.
Let the chicken rest for 10 minutes before carving.
Resting allows the juices to redistribute, making the chicken juicier.
Serve the chicken with the remaining yogurt sauce on the side.
Garnish with fresh herbs for an elegant presentation.
