Greek-style Roast Chicken

This original recipe is from the My Kitchen food blog: Spicy Chicken and Chickpea Bake

 I've modified the recipe slightly and my version follows below...

Prep time: 5 minutes

Marination time: 1-3 hours

Baking time: 45 minutes

INGREDIENTS:

 

• 1 chicken - cut into pieces
• Marinade:
• 2 heaped teaspoons finely chopped garlic
• 1/2 teaspoon chilli powder
• 1/2 teaspoon dried chilli flakes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground tumeric
• 1/2 teaspoon ground cinnamon
• Sprinkle of salt to taste
• 100ml (3/4 small tub) plain/Greek yoghurt
• 1/2 tin chickpeas
• 1/2 tin brown lentils
• 1 packet (50g) sun-dried tomatoes

 (I freeze the other 1/2 of chickpeas and lentils for later use)

 METHOD:

 

1. Preheat oven to 180'C
2. Mix the chicken and marinade spices in a roasting dish. Allow it to marinade 1-3 hours in the fridge.
3. Just before baking, add the chickpeas, lentils and tomatoes.
4. Bake for 25 minutes. Then turn chicken pieces around.
5. Bake for a further 20 minutes.
6. You can serve it with a flat bread or naan. But I try to keep it low-carb by serving it with a portion of butternut mash. You can use the extra yoghurt as a sauce.