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1
Pat chicken pieces very dry.
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2
Sprinkle a pinch of salt and pepper on each piece, making sure you get some on both sides.
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3
Place chicken in a zip-top bag or a large dish.
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4
In a small bowl, mix yogurt with cumin, coriander, tumeric, hot sauce, and a dash of salt and pepper.
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5
Pour the marinade into the bag with the chicken.
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6
Slather the marinade onto all of the chicken pieces making sure to go under the skin and all around.
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7
Seal the bag then put it into the refrigerator and marinate the chicken for at least 4 hours or overnight.
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8
Preheat oven to 200 C (400 F).
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9
Prepare a rimmed cookie sheet pan or a shallow baking dish by lining it with foil and a layer of parchment paper.
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10
Place a roasting rack over the foil.
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11
You want the chicken pieces to sit on the rack so that they are elevated and not touching the base of the sheet pan.
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12
Remove chicken pieces from the marinade.
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13
Shake off excess marinade.
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14
Save marinade in fridge to make the sauce.
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15
Place pieces on the roasting rack.
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16
Roast for 40 minutes to 1 hour, or until juices run clear.
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17
Breast will cook faster than thighs so check breast pieces once it hits 20 minute mark and remove when cooked.
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18
Once chicken pieces are done, remove the pan from the oven.
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19
Cut chicken into bite size pieces if desired and plate up.
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20
To make the sauce, pour leftover marinade, roasted chicken juices from the sheet pan and lemon juice in a small saucepan.
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21
Bring to a boil and stir until slightly thickened.
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22
Spoon sauce over chicken pieces.
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23
Serve with a lemon wedge.
