Chicken Recipe

Prepare marinade

In a large bowl combine yogurt, olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Whisk until smooth.

Marinate chicken

Pat chicken pieces dry with paper towels. Add chicken to the bowl and coat thoroughly with the marinade. Cover and refrigerate at least 1 hour, ideally 4 hours or overnight for best flavor penetration.

Bring to room temperature

Remove the marinated chicken from the refrigerator 30 minutes before cooking so it comes closer to room temperature for even roasting.

Preheat oven and prepare vegetables

Preheat oven to 200°C (400°F). Toss onion wedges, carrot pieces and potatoes with 1 tablespoon olive oil and a pinch of salt and pepper in a roasting pan or large ovenproof skillet arranged in a single layer.

Arrange chicken

Place the marinated chicken pieces skin-side up on top of the vegetables, spacing pieces so air can circulate. Spoon any remaining marinade over the chicken and vegetables. Pour 120 ml chicken or vegetable stock into the pan (around vegetables, not over skin) to keep vegetables moist.

Roast

Roast in the preheated oven uncovered for 40–50 minutes, until the chicken reaches an internal temperature of 74°C (165°F) at the thickest part and the skin is golden and juices run clear. Stir the vegetables once at the halfway point and baste chicken lightly with pan juices if desired.

Finish under broiler (optional)

If the skin isn't crisp enough after roasting, place under a preheated broiler for 2–4 minutes, watching carefully to prevent burning.

Rest and garnish

Remove the pan from oven and let the chicken rest 5–10 minutes. Spoon pan juices over the chicken and vegetables, sprinkle chopped fresh parsley before serving.