Slow roasted chicken
Low-fat natural yoghurt
¾ cup(s), (185g)
720 g, (Buy 1.6kg)
12 individual, (Buy 2 bunches), peeled, trimmed
350 g, quartered lengthways
- Preheat oven to 150°C. Cut each onion into 8 wedges and arrange over the base of a baking dish. Combine yoghurt, ginger and spices in a small bowl. Place chicken on onion and spread yoghurt mixture all over chicken, inside and out. Tie legs together with kitchen string.
- Pour ½ cup (125ml) water around chicken. Bake chicken for 1 hour, then cover loosely with lightly oiled foil and bake for a further 1 hour. Arrange vegetables around chicken, cover with foil again and bake for 1 hour.
- Carefully lift chicken onto a platter and increase oven temperature to 200°C. Drain any liquid from dish and roast vegetables for 15 minutes or until slightly caramelised. Carve chicken and serve with vegetables.