Yoghurt marinated roast chicken

As a practice for my upcoming challenge, I decided to see how far I can make a whole chicken last.  Sadly I forgot about the stock I made in the slowcooker using the carcass and had to throw it out, but on the saturday I used one of the chicken breasts to make chicken and broccoli in blackbean sauce with stir fried noodles and beansprouts.  It was delicious and the kids both heartily approved - Ben even had seconds (practically unheard of!) In order to have even the slightest chance of completing the challenge, I need to make meat less of the 'main deal' and more of an ingredient, and find ways to bulk out our meals without using so much.  So this is what I did with the joint portions of the chicken.

Yoghurt marinated chicken

Ingredients:
2 x chicken thighs, 2 x legs, 2 x wings - skinned
few tbs of low fat yoghurt
roughly 1 heaped tsp each of paprika, ground cardamom (my most prized spice), ground coriander, ground cumin and black pepper
pinch of turmeric
couple tsps salt (you need extra to compensate for the yoghurt and lemon)
juice of a lemon
1/2 tsp chilli powder (optional)

Method:
slash all the pieces of meat with a sharp knife and put in a bowl.
In a seperate bowl mix together all the rest of the ingredients.
Pour yoghurt mix over chicken and mix well to coat all the pieces.
Cover and leave to marinate overnight in the fridge.
When you are ready to cook it, bring it out of the fridge and let it come back to room temp, before putting in a pre-heated oven.  Drizzle with a little olive oil and cook on about 180 degrees for approx 40 mins or until cooked and the juices run clear.

I served this over a bed of rice which I had cooked with lemon, and sprinkled fresh coriander all over it, a garlic yoghurt sauce and peas and broadbeans with mint

We could all have eaten twice as much as was on offer, but cutting down on our portion sizes (me and Nick) would not be a bad thing.....