Spiced Yogurt Roast Chook
- 1 Free Range Chook
- 1/2 cup Plain Yogurt
- 2-3 Tablespoons Granny Mel’s Roasted Chilli & Capsicum Sauce
- 1 x 400g can Tomatoes
- 2 Red Capsicums
- 1 Onion
- 100g Fetta Cheese
In a bowl, stir together the yogurt, Roasted Chilli & Capsicum Sauce and tomatoes. Loosen the skin around the breasts and thighs, then rub the chook all over (beneath the skin and inside the cavity, too) with the yogurt mixture. Let the chicken marinate in the fridge for 1 or more hours.
Pre-heat oven to 200C. Remove the seeds and core from the capsicums and cut in ½ lengthways. Peel and cut onion into ¼. Toss with a bit of Olive Oil and place into the bottom of a roasting pan. Put a wire rack (cake cooling rack works for me) on top of veges.
Arrange the chicken on the rack, breast-side up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chicken is deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chicken to a large plate and tent with foil; set aside.
Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
Remove and discard the skin from the capsicums and onions, then transfer them to a food processor. Add the fetta cheese and pan drippings and puree until smooth.
Serve with cous cous and garden salad or steamed veges