Quick Roast Chicken with Lemon and Spices and Cucumber Raita

Tender moist chicken with a lovely spicy sauce and a cool cucumber raita make a tasty team from Rachel Allen
By Rachel Allen
Quick Roast Chicken with Lemon and Spices and Cucumber Raita
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time:
  • Effort: easy



  • 1 chicken, jointed into 8 pieces
  • 1 lemon juice, and grated rind
  • 1 head garlic, peeled but cloves left whole
  • green cardamom, seeds crushed
  • 1 tsp coriander seeds, ground
  • 0.5 tsp dried red chilli flakes
  • 0.5 tsp turmeric
  • 50 ml olive oil
  • 1 pinches black pepper

For the raita

  • 250 g Greek yogurt or soured cream
  • 0.5 cucumber, deseeded and finely diced
  • 2 tbsp chopped coriander, or fresh mint
  • 1 pinches black pepper
  • 4 tomatoes, diced, optional


1. Put the chicken pieces into a bowl. In a separate bowl, mix the rest of the ingredients together, and then add to the chicken. Toss the chicken in the spicy marinade and leave for one to two hours if possible.

2. Set the oven to 150C/gas 1. Season the chicken with salt and freshly ground black pepper, transfer to a roasting pan with the marinade, and cook for one hour.

3. Meanwhile, make the raita. Put the yoghurt into a bowl; add the cucumber, coriander and the tomatoes (if using). Season to taste.

4. Serve the chicken with the lovely juices, together with the raita and some steamed basmati rice.

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