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1
You will also need: 1 large oven/roasting bag (does not need to be turkey sized)
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2
In a large bowl combine the first 8 ingredients (paprika through cayenne).
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3
Stir with a fork until well combined.
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4
Add the yogurt and stir again until completed combined.
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5
Add the thawed and cleaned chicken into the oven bag and pour the yogurt mixture over the top.
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6
Move the bag around with your hands until the chicken is coated.
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7
Tie the top of the bag, making sure to remove as much air as possible.
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8
Place the bag in the refrigerator and chill for 4 hours.
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9
Preheat oven to 425F.
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10
Remove chicken from oven bag and place it on a roasting rack that youve placed inside of a roasting pan.
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11
Brush the entire chicken with a pastry brush to evenly distribute the marinade, making sure the entire bird is well coated.
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12
Pour the hot water into the bottom of the roasting pan (avoiding the chicken) until there is about 2 inches of water standing at the bottom of the pan.
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13
Make sure the water does not touch the chicken.
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14
Replenish water during cooking if it evaporates completely.
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15
Place chicken into the preheated oven and bake at 425F for about 1 1/2 hours or until the internal temperature of the chicken reaches 165 degrees F. Cover the chicken with aluminum foil if it starts to blacken.
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16
When it reaches 165F, remove it from the oven.
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17
Allow to rest before carving.
