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Categories:
chicken kosher salt red potatoes unsalted butter ground cinnamon ground coriander ground cumin paprika lemon yellow onion garlic nbsp Greek yogurt extra-virgin olive oil lemon juice sriracha sauce garlic fresh cilantro kosher salt
Viewed: 5 - Published at: 3 years agoIngredients
- 1 (5-pound) roasting chicken
- Kosher salt and cracked black pepper
- 2 pounds small red potatoes, halved
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 lemon, halved
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 1 cup (8 ounces) Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Sriracha sauce
- 1 garlic clove, grated
- 1 tablespoon chopped fresh cilantro
- Kosher salt and cracked black pepper
Method
- Preheat the oven to 425°F.
- Pat the chicken dry. Season the cavity of the chicken generously with salt and pepper. Put the chicken in the center of a roasting pan, breast side up, and surround it with the potatoes.
- In a small bowl, combine the butter, cinnamon, coriander, cumin, paprika, and 1 teaspoon kosher salt. Spread 2 tablespoons of the spiced butter underneath the skin on the breast of the chicken, distributing it evenly. Spread the remaining butter over the entire surface of the chicken. Squeeze half of the lemon over the chicken. Stuff the remaining lemon half, the onion quarters, and garlic in the cavity. Tie the legs with kitchen string.
- Roast until the chicken reaches 165°F on a thermometer inserted in the thickest part of the thigh, 1 to 1 1/2 hours. Let the chicken stand for 10 minutes before carving.
- Meanwhile, in a small bowl, whisk together the yogurt, oil, lemon juice, Sriracha, garlic, and cilantro. Season to taste with salt and pepper.
- Serve the chicken with the potatoes and the creamy cilantro sauce on the side.
