Spiced yogurt-marinated whole chicken, butterflied and roasted until golden and tender.
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| prepPreheat oven to 375°F / 190°C with rack in center position | |||
| prepSet metal cooling rack inside large rimmed sheet pan | |||
| 120 ml whole milk Greek yogurt | Whisk yogurt, lemon juice, ginger, garlic, spices, cilantro, salt & pepper | Coat chicken with marinade, arrange on rack | Roast 375°F / 190°C, 1 hr 25 min until 165°F internal |
| 45 ml lemon juice | |||
| 1 tablespoon minced fresh ginger | |||
| 4 cloves garlic, minced | |||
| 1 teaspoon ground turmeric | |||
| 1 tablespoon chili powder | |||
| 1/2 teaspoon cayenne powder | |||
| 1/2 teaspoon ground cinnamon | |||
| 2 teaspoons ground cumin | |||
| 15 g minced fresh cilantro, plus more for serving | |||
| 1 tablespoon kosher salt | |||
| 1/2 teaspoon freshly cracked black pepper | |||
| 1 (2.3 kg) whole chicken | Pat chicken dry, butterfly by cutting spine, press flat | ||
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