Slow roasted chicken
3 medium, each cut into 8 wedges
0% fat natural Greek yogurt
2 teaspoons, grated
1 teaspoons, level
½ teaspoons, level
Whole Chicken, raw
Calorie controlled cooking spray
Baby carrots, raw
350 g, quartered lengthways
- Preheat the oven to 150°C, fan 130°C, gas mark 2. Arrange the onion wedges in the base of a large baking dish and set the chicken on top. Combine the yogurt, ginger and spices in a small bowl and spread the mixture all over the skin and inside the cavity of the chicken. Tie the legs of the chicken together using kitchen string.
- Pour 125ml water into the base of the dish, then bake the chicken for 1 hour. Mist a sheet of kitchen foil with cooking spray and loosely cover the chicken, then bake for another hour. Briefly remove the foil and arrange the carrots and parsnips around the chicken. Re-cover with the foil and bake for an additional hour.
- Transfer the chicken to a serving plate and increase the oven temperature to 200°C, fan 180°C, gas mark 6. Drain any juices from the dish then roast the veg for a further 15 minutes.
- Carve the chicken and serve with the onions and roast veg on the side.