Chicken Recipe
Make Chicken Recipe in just 3h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with CHICKEN
Ingredients
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Marinade & Chicken
Roast & Finishing
Method
Marinade & Chicken
Prepare marinade
In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, grated ginger, smoked paprika, ground cumin, ground coriander, kosher salt, black pepper and honey. Whisk until smooth and well blended.
Marinate chicken
Pat the chicken pieces dry with paper towels. Add chicken to the marinade, turning to fully coat each piece. Cover the bowl with plastic wrap or transfer to a resealable bag. Refrigerate for at least 2 hours, preferably overnight (6–12 hours) for best flavor penetration.
Roast & Finishing
Preheat and prepare
Preheat oven to 425°F (220°C). Arrange an oven rack in the center. Line a rimmed baking sheet with foil and place a wire rack on top if available; this helps crisp the skin and promotes even roasting.
Roast chicken
Remove excess marinade from the chicken (shake off but do not wipe completely). Place chicken skin-side up on the prepared rack or directly on the foil-lined sheet, spacing pieces about 1 inch apart. Brush the skin lightly with melted butter. Roast in the preheated oven for 30–40 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the skin is golden and crisp. If the skin browns too quickly, loosely tent with foil.
Rest and finish
Remove the chicken from the oven and let rest for 5–8 minutes. While warm, sprinkle chopped fresh parsley over the pieces and squeeze lemon wedges over each serving to taste. Serve hot.