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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 3 1/4-pound chicken, cut into 8 pieces |
1/4 cup fresh lemon juice |
1 8-ounce container plain low-fat yogurt |
3 garlic cloves, minced |
2 tablespoons vegetable oil |
2 teaspoons ground cumin |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons minced peeled fresh ginger |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon turmeric |
Directions:
1. Pat chicken dry. Cut several slits in each piece. Rub with lemon juice. Combine all remaining ingredients in baking dish. Add chicken to yogurt mixture and turn to coat. Cover and refrigerate 2 hours or overnight, turning occasionally.
2. Preheat oven to 400°F. Butter baking pan. Arrange chicken skin side up in prepared pan. Roast 15 minutes. Turn chicken and roast 15 minutes longer. Reduce heat to 350°F. Turn chicken skin side up and roast until cooked through, about 15 minutes. Transfer to platter and serve.
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