Pat the chicken dry with paper towels. Mix the oil, yogurt, garlic, paprika, chili pepper, cumin, turmeric, lemon juice and salt 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.
3
Cover and marinate the chicken in the fridge at least 4 hours, preferably overnight.
4
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.
5
Arrange the chicken on a rack over a baking pan in a single layer, with space between the pieces.
Cooling rackBaking pan
6
Bake uncovered 35–40 minutes, until the chicken takes on a charred color and is fully baked.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Serve with pita, fresh vegetables and yogurt sauce.
310calories
30 gprotein
6 gcarbs
18 gfat
● protein 40%● carbs 8%● fat 53%
Per serving (218 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
