Middle Eastern · Dinner
Crispy Whole Fried Chicken Pieces
Bone-in chicken thigh coated in spiced yogurt, oven-baked at high heat with minimal oil until the skin crisps deeply. Warm cumin, garlic, and paprika carry the flavour, with turmeric and cayenne adding depth. Lemon juice cuts through richness and fresh parsley finishes the dish.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
389Calories
38.2gProtein
21.9gFat
4.6gCarbs
1.8gSugar
0.9gFiber
315mgSodium
232mgChol
6.5gSat Fat
460mgPotassium
95mgCalcium
2.3mgIron
0.9mcgVitamin B12
6.5mgVitamin C
Goes well with
Levantine Pale Ale
local
Ayran
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat chicken thigh dry and score the skin several times with a sharp knife so the marinade penetrates to the meat underneath.
2
Marinate
Whisk yogurt, garlic, cumin, paprika, turmeric, cayenne, lemon juice and salt into a paste, rub over chicken and under skin, chill 30 minutes.
3
Roast
Place chicken skin-side up on a wire rack over a foil-lined tray, brush with olive oil, and roast at 425°F for 32–35 minutes until skin is deeply browned and crisp and internal temperature reaches 165°F.
4
Plate
Transfer chicken to a plate, scatter parsley over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g bone-in chicken thigh, skin on
- 120g120g plain yogurt
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp turmeric
- 1/2 tsp1/2 tsp cayenne
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- salt to taste
- 2 tsp2 tsp parsley
