Chicken with black pepper and lemon yogurt

• чорний перець горошком1 tbsp tbsp
• часникові зубчики↗5

  натертий, плюс 1 ціла головка часнику

• мелена куркума1 tsp tsp
• лимони↗2

  1 вичавлений, плюс додаткові дольки для подачі

• курка↗1 ½ kg whole kg

  розплющена (див. підказку нижче)

• оливкова олія↗1 tbsp tbsp
• грецький йогурт↗400g g
• кінза↗small bunch of

  грубо нарізана (за бажанням)

• рис з перцем

  для подачі (див. «підходить до»)

Step-by-step instructions

1. 1

   Grind the black pepper using a mortar and pestle. Add the grated garlic and ½ tsp salt, mash into a thick paste. Stir in turmeric and lemon juice, then set aside.

2. 2

   Place the chicken in a roasting pan skin side up and score the skin evenly across the surface. Rub the chicken all over with the marinade until fully coated, then cover and chill for at least 1 hour, preferably overnight.

3. 3

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Transfer the chicken to a shallow roasting pan skin side up and place the garlic head nearby. Drizzle oil over the chicken, mostly on the meat and a little on the garlic. Roast for 30 minutes, then remove the garlic head and set aside. Continue roasting the chicken for another 10‑15 minutes, or until the skin is crisp and the meat is cooked through. If you have a thermometer, the internal temperature should reach at least 65 °C in the breast and 70 °C in the thigh. Let the chicken rest, uncovered, for 10‑15 minutes in the pan.

4. 4

   Meanwhile, peel and squeeze the roasted garlic into a bowl, then add the Greek yogurt. When the chicken has rested, transfer it to a board and mix the pan juices with the yogurt. Taste the yogurt and, if needed, add a little more lemon juice. Slice the chicken into portions and serve, sprinkling cilantro (optional), together with the yogurt sauce, peppered rice (see recipe below) and lemon wedges on the side, if desired.