There's something very reassuring about sitting down to a well-cooked chook. If you're anything like me, you'll always remember how grandma or mum did it. Here's a new way to put a fresh spin on a family favourite. The yoghurt in this garlicky roast chicken acts like a kind of brine, keeping the chicken beautifully tender and flavourful.
1 whole free-range chicken (1.6kg)
8 cloves garlic, peeled
1 small onion, peeled
1 cup Greek-style yoghurt
1/4 cup olive oil
rind of 1/2 lemon
1 tsp salt
1/4 tsp ground black pepper
1. Cut the backbone from the chicken with a pair of poultry shears or a heavy knife and press down on the breast of the chicken to flatten the bird. The backbone can be discarded or used for stock.
2. Using a small food processor or fine grater, puree the garlic and onion together to a paste, then combine with the remaining ingredients. Rub all over the chicken and refrigerate for at least 4 hours.*
3. Heat your oven to 200C and place the chicken on an oiled rack over a baking tray. Roast for 50 minutes until cooked through.
4. Rest for 10 minutes before serving.
ADAM'S TIP: *If a marinade contains salt, it's best to leave meat for more than 40 minutes. Any less than that and the salt can actually draw moisture out of the meat. You'll get best results after a few hours, or overnight.
Serve with Adam Liaw's summery walnut and watercress salad.
Step-by-step guide: How to butterfly a chicken.