Slow roast chicken Maryland with spiced yoghurt is perfect for feeding a family on a cold winter’s night; it’s affordable and full of flavour. 


  • 6 large chicken Maryland

  • 200g thick European Style Yoghurt

  • 200g Vegetable oil

  • 1 tbs ground cumin

  • 1 tbs ground coriander

  • 1 tbs ground turmeric

  • 1 tbs smokey paprika

  • 1 tbs salt

  • 1 lime juice

  • 1 lemon

  • Half bunch mint, coriander & parsley roughly chopped

  • 50 g Zebra Green Habanero, Lime & Chilli (if you like it hotter add 100g)


  • 1.

    Season chicken Marylands on both sides with salt and pepper.

  • 2.

    Mix all the other ingredients in a bowl until well combined. Pour over chicken making sure you rub into the skins and leave to marinade for two hours.

  • 3.

    Using a baking paper lined baking tray and cover with foil, cook at 160 degrees centigrade for two hours.

  • 4.

    Your chicken is cooked when you can feel the bone through the meat.

  • 5.

    Continue cooking uncovered for 20 minutes until golden brown.

  • 6.

    Serve with couscous and a Lebanese bread salad.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 421kj
  • Fat Total 31g
  • Saturated Fat 7g
  • Protein 32g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 298mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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