Spiced Roast Chicken With Tangy Yogurt Sauce

By Kay Chun

Published August 15, 2022

  • Spiced chicken and a green salad with tomatoes, finished with a yogurt sauce and paired with pita, is photographed from overhead on a rimmed light gray plate.
    Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
30 minutes
Rating
5(2,617)
Comments
Read comments

This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it’s lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it’s roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

FOR THE ROASTED CHICKEN

  • ¼ cup neutral oil, such as safflower or canola

  • 5 garlic cloves, minced

  • 1 tablespoon ground coriander

  • 1 ½ teaspoons ground sweet paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • ½ teaspoon granulated onion

  • ¼ cup chopped cilantro

  • 2 tablespoons lemon juice, plus wedges for serving

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

  • Salt and black pepper

FOR THE WHITE SAUCE

  • ½ cup plain Greek yogurt (2 percent or whole-milk)

  • ¼ cup plus 2 tablespoons mayonnaise

  • 1 tablespoon distilled white vinegar

  • ¾ teaspoon granulated sugar

  • A big pinch of granulated garlic

  • A big pinch of granulated onion

  • Salt and black pepper

  • To Serve:

  • 1 small head iceberg lettuce, shredded

  • 2 medium tomatoes, diced

  • Warm pita bread and hot sauce (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 226 milligrams cholesterol; 580 calories; 9 grams monosaturated fat; 16 grams polyunsaturated fat; 7 grams saturated fat; 34 grams fat; 4 grams fiber; 1083 milligrams sodium; 52 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.

  2. Step 2

    Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.

  3. Step 3

    While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.

  4. Step 4

    Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,617 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dani

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!

Rachel Barenblat

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.'

Holly

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.

Melissa S.

This is my absolute new favorite recipe ever. I omitted cilantro because I'm not a fan but otherwise made mostly as directed. My chicken let out a lot of liquid, as others have mentioned, but after the 20 minutes of cooking, I broiled it until nice and crisp. I then mixed in whatever juices were left with the chicken itself, and it was divine! I put in one packet of the microwavable garlic brown rice and quinoa from Costco to give me *just* enough carbs (instead of pita), and it was perfect.

Sandy

Made the chicken as written, but marinated for about five hours. For the sauce, cut the mayo to 2 T - and added harissa, since we like things spicy. Bingo!

Vic

I was underwhelmed by this. Not flavorful enough, and the sauce is too sweet and not interesting. I had to use lots more spices to make it taste okay.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.