TAHINI YOGHURT SAUCE
½ cup (140g) Greek-style yoghurt 2 tablespoons tahini 2 tablespoons lemon juice
1 Preheat oven to 180°C (160°C fan-forced). 2 To butterfly the chicken, use kitchen scissors or a sharp knife to cut down either side of the backbone; remove the backbone. Open the chicken outwards; press firmly on breast to flatten. Wipe chicken all over with paper towel. Insert your fingers between the skin and the flesh of the breast, thighs and drumsticks to separate. 3 Finely grate rind from the lemon. Combine rind with butter, chilli, oregano, cumin, coriander, garlic and parsley in a small bowl; season with salt and pepper. Spread the butter mixture under the skin of the chicken over the drumsticks, thighs and breast. 4 Cut the lemon into four thick slices crossways; place the lemon slices in a medium flameproof baking dish. Place the chicken on top of the lemons. Season the chicken with sea salt and pepper. Roast chicken for 45-50 minutes or until the skin is richly golden and just cooked through. To test if the chicken is cooked, insert a skewer sideways into the thickest part of the thigh; the juices should run clear. 5 TAHINI YOGHURT SAUCE Meanwhile, whisk all ingredients in a medium bowl until combined. Season to taste with salt. 6 Carefully remove the chicken and lemon from the pan; cover and rest for 5 minutes. Place the dish over medium heat; simmer, uncovered, for 2 minutes or until the pan juices are reduced a little. Season to taste. If you don’t have a flameproof dish, pour the pan juices into a small saucepan and simmer until reduced. Drizzle the chicken with the pan juices; scatter with parsley. Serve with the Tahini Yoghurt Sauce.
Not suitable to freeze or microwave.