Greek chicken

Directions

• Step 1 Heat oven to 175:C.
• Step 2 Wash and dry the chicken with a paper towel.
• Step 3 Mix together the yogurt, garlic, lemon juice, tarragon springs and olive oil and add seasoning to taste.
• Step 4 Now comes the fun part – but be very careful not to tear a hole the chicken skin.
• Step 5 Turn the chicken ‘breast side up’ and very gently, push your fingers in between the skin and the meat so you create a gap.
• Step 6 Take the yogurt mixture and push it into the gap – massage it down over the chicken breast as far as you can.
• Step 7 Once you’ve got as much yogurt mixture in the gap as possible, use the remaining mixture to cover the outside of the bird.
• Step 8 Season with salt & pepper and cover with foil.
• Step 9 Roast for approx 45mins with the foil cover and then remove and cook for a further 45 mins – check often though to ensure that the yogurt is not burning.
• Step 10 Rest for 15 minutes before carving and serve with roasted sweet potato, a green salad & a glass of Matua Sauvignon Blanc – enjoy!