Indian-Spiced Roast Chicken

Ingredients

• (8 ounce) containerplain yogurt
• clove sgarlic, grated
• (1 inch) piece fresh ginger, grated
• 1/2 medium lemon, juiced
• tablespoon honey
• teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• drizzleolive oil
• salt and ground black pepper to taste
• (3 1/2) pound whole chicken

Instructions

1. Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
2. Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.