Juicy Roast Chicken in Yogurt Marinade – Dairy-free version

👨‍🍳 Method

1. 1
   Pat the chicken dry with paper towels. Mix the oil, unsweetened soy yogurt, garlic, paprika, hot paprika, cumin, turmeric, lemon juice, salt and black pepper and rub the mixture into the chicken.

   💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2. 2
   Cover and marinate the chicken in the fridge 6–24 hours. Take it out of the fridge 30 minutes before baking.
3. 3
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Arrange the chicken in the pan in a single layer, with space between the pieces.

   Baking pan
5. 5
   Bake uncovered 35–40 minutes, until the skin is browned and blistered in spots and the juices run clear.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Sprinkle the cilantro over the top.
7. 7
   Serve hot.