Greek Roasted Chicken with Scallion Yogurt Sauce
Ingredients
Chicken
- 6 Best Dressed Chicken Leg Quarters
- 2 tsp Oregano
- 2 tsp Paprika
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1/4 cup Soy Sauce
- 1/3 cup Coconut/ Olive Oil
- 6 clove minced garlic
- 2 tsp minced ginger
- 1 tsp Salt
- 1/2 tsp Black Pepper
Scallion Yogurt Sauce
- 4 stalks Escallion
- 1 Scotch Bonnet (remove seeds if you would like minimal spice)
- 1/4 cup Parsley, no stalks
- 4 cloves Garlic
- 1/2 cup Greek Yogurt
- 1/4 cup Mayonnaise
- 1 1/2 tsp Salt
- 1 tsp Black Pepper
Instructions
- Wash and clean chicken.
- Preheat oven to 350°
- Pat chicken completely dry with paper towel, combine all chicken marinade ingredients and massage into chicken. Let marinade for at least 1 hour
- Place into foil lined baking dish lined with a wire rack and bake at 350° for 1.5 hours
- Once cooked all the way through broil chicken on high for crispy skin.
- Combine all the Scallion yogurt sauce ingredients. For a runnier sauce add 1 tbsp of water.
- Serve sauce on the side as a dipping sauce or serve atop the chicken.
