This rather unusual recipe hails from Crete. Traditionally, the yoghurt sauce is enriched with up to 3 eggs so when it cooks it completely ‘sets’. I have tweaked it somewhat, so the yoghurt and wonderful chicken juices create a rich, tangy sauce that is quintessentially Greek.
You will need
1 x 1.5kg | 3.3lbs whole chicken, preferably organic & free range
60g | 4 tbsp unsalted butter
50ml | 1/4 cup olive oil
175ml | 3/4 cup chicken stock
250g | 1 cup Total Classic Greek yoghurt
3 tsp Dijon mustard
1 tbsp honey
Salt and pepper to season
Note: the timings are based on a 1/5kg (3.3lbs) chicken. If you use a larger/smaller bird adjust the cooking time accordingly.
Preheat the oven to 220C | 425F. Wash the chicken inside and out. Pat dry with kitchen towel and place in a roasting pan. Juice the lemon and rub the juice all over the chicken. Place the spent lemon in the chicken cavity with a sprig of thyme.
Melt the butter and mix it with the olive oil and 120ml | 1 cup of stock. Pour over entire chicken. Season well with salt and freshly ground pepper and sprinkle with fresh thyme.
Roast for 20 minutes, then lower the temperature to 180C | 350 F. Roast for a further 50 minutes basting the chicken occasionally with the pan juices. If the chicken is browning too quickly, cover loosely with some foil.
Thoroughly mix the yoghurt, egg, mustard, honey, 1 tsp salt and remaining stock together. Pour over the chicken and roast for a further 20 minutes. Check chicken is done by inserting a skewer in breast – the juices should run clear. Remove chicken from the pan and rest, covered, for 20 minutes.
Prepare the yoghurt sauce. Put the yoghurt and any pan juices in a small pot and whisk together on low heat until the sauce emulsifies (it may look a bit curdled – this is normal).
Serve the chicken with rice and steamed vegetables, drizzled with the yoghurt sauce.