yogurt rosted chicken

Yesterday I shared a post from Good Food, it was a roasted yoghurt chicken by Adam Liaw, I cooked it on the weekend and it was very good, here is the converted recipe, it really is suitable for most people with food intolerances as it is gluten, a1 dairy and egg free, but possibly not suitable for those with a fructose problem due to the garlic and onion content.

Yoghurt Roasted Chicken

1 x chicken
8 cloves garlic peeled
1 x small onion peeled
1 cup of sheep or goat yogurt
¼ cup olive oil
rind of ½ lemon
1 teaspoon of sea salt
¼ teaspoon of cracked black pepper

Remove backbone from chicken and discard, flatten chicken out by pressing on breast area, combine onions and garlic in a food processor and mix up until a paste forms, combine this paste with the rest of the ingredients and rub all over chicken, refrigerate overnight, or at a minimum four hours, heat oven to 200 degrees, place chicken on an oiled rack and cook for approximately 40 to 50 minutes until cooked, cover and rest for ten minutes then cut up and serve.
My tip; use a throw away roasting container – one of those foil ones that you can buy.
Adams tip; If a marinade contains salt, it is best to leave meat for more than 40 minutes, any less than that and the salt may draw the moisture out of the meat, you will get the best results if left to marinate for a few hours or at least overnight.