Spiced Roast Chicken With Tangy Yogurt Sauce

This is basically identical to how I do it, except this time of year I skewer it and put it on the grill when I can’t stand to turn on the oven that much. Also, it makes great camping food to cook over the fire. The spices make it! Super!

If you don't do chicken with dairy, a tahini sauce also goes gloriously with this, and King Arthur Baking's 'quick and easy flatbreads.'

Made this tonight and my husband inhaled it! Made exactly as printed with one small substitution. As I really don't care for iceberg lettuce, I used finely shredded napa cabbage which I've used in many Indian dishes. Perfect. Encourage the use of hot sauce for serving. I also removed the chicken before 20 minutes as it would have been too dry. Check it at about 12 minutes to guage just how much time is needed.

Turned out really good. I added turmeric and paprika to chicken seasoning and cooked in pan. Otherwise did everything the same. Was a big hit with my 11 year old son.

I've tried replicating Halal cart chicken and this is the closest I've gotten at home. This recipe is so good. My chicken released a ton of water so watch for that, if you want a nice sear you need to drain that off or finish in a hot skillet or grill.

I didn’t have granulated onion so tossed some sliced vidalias onto the sheet pan with the roasting chicken pieces. While the seasoning makes for an exceptional oven roasted chicken thigh, the addition of the dressing, setting all on top of greens and tomatoes takes the entire dish to a higher level. Add in the fact that this dish comes together quickly enough for a weeknight dinner makes this a keeper for me.

And I forgot to mention that we used chicken breasts. It turned out very good.

I marinated the chicken for a few hours, and then added thinly sliced sweet red bell pepper to the salad for crunch, color and taste. Served with Zatar flatbread.

Used rotisserie chicken, and this was easy and really good. The chicken and the yogurt sauce could have used more garlic...but we are quite the garlic lovers.

I use boneless, skinless thighs and cook in a cast iron pan or on the grill. Fantastic.

We made this last night and found it to be really good; threw it under the broiler for the last two minutes. It's really about the garnishes. We did lettuce, cabbage, tomatoes, raw onion and sliced radish. Also served it with our homemade pickled green tomatoes; frankly anything pickled adds the needed acid.

Made this tonight following the recipe except for using 3 cloves instead of 5 of garlic. It can take the 5 cloves I think! I like garlic but don’t want to be overpowered by it. Also my cilantro was a bit tired but what a super yummy meal! I will definitely make this again! I should add that my husband ate two big helpings so it served 3!

This is delicious! I would recommend using half sheet pan vs quarter sheet pan to allow plenty of room so chicken gets crusty and for some find to form on pan. When I used quarter sheet pan (chicken did fit nicely in one layer) but juices didn’t evaporate and the crusty layer didn’t form. This is now going to be in my rotation of recipes! Served with garlic rice. Added a little water to thin out the yogurt sauce so it could be drizzled-who knew such few ingredients could be so flavorful.

Recommend doubling the marinade (or halving the meat!) to really get flavor intense! And throwing the broiler on for a few minutes at the end helped get some delicious crispy bits in there.

Made this following the recipe, added some basmati rice as a side. Very good, and easy…will definitely add to the dinner rotation.