This juicy marinated roast chicken is the definition of low-effort, high-reward cooking. The tangy marinade does all the work while the chicken rests, and the oven delivers crackling, golden skin. Chicken lovers should also try our Crispy Baked Chicken Drumsticks and our Chicken in Creamy Garlic Sauce.
Ingredients
- 1 whole chicken (about 1.5 kg / 3.3 lb), or bone-in chicken pieces
- 3 tbsp sour cream or Greek yogurt
- 1 tbsp tomato sauce (or 1-2 tsp tomato paste)
- 1 tsp honey (or 1/2 tsp sugar)
- 1 tbsp soy sauce
- 2 tbsp lemon juice
- 1 onion, chopped
- Paprika, salt and black pepper to taste
Instructions
- Whisk together the sour cream, tomato sauce, honey, soy sauce, lemon juice and chopped onion. Season with paprika, salt and pepper.
- Coat the chicken thoroughly in the marinade and refrigerate for at least 2 hours, ideally overnight.
- Roast in a convection oven at 190°C (375°F) for 20 minutes, then flip the chicken and roast for another 20-25 minutes until the skin is crisp and golden.
Tips
- Marinate overnight if you can — the flavor penetrates so much deeper with time.
- Pat the chicken dry before roasting for the crispiest, most golden skin.
- Rest the chicken for 10 minutes before carving so the juices redistribute. The USDA advises cooking poultry to 165°F (74°C), and leftovers are wonderful in our Chicken Casserole with Vegetables and Mushrooms.
Nutrition — per 100 g: 191 kcal, protein 14.4 g, fat 14.5 g, carbs 1 g.