This spiced roast chicken recipe is packed with bold Middle Eastern-inspired flavors and comes together in just 30 minutes. I rub juicy chicken thighs with a fragrant garlic-herb spice paste, then roast them until golden and crispy. What makes the dish irresistible is the tangy yogurt sauce — creamy, cooling, and zesty. I like to serve it with a crisp iceberg salad and tomatoes for a fresh contrast, but it’s also great over rice or wrapped in pita.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor with minimal effort. The chicken is juicy and well-seasoned, the sauce is creamy and tangy, and everything comes together quickly. It’s easy to adapt based on what I have in the fridge, and I can serve it however I want — salad, rice, or flatbread. It tastes just as good as takeout but feels healthier and more satisfying when I make it myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
1½ pounds boneless, skinless chicken thighs
3 garlic cloves, minced
¼ cup chopped fresh cilantro
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
For the yogurt sauce:
¼ cup mayonnaise
¼ cup plain yogurt
1 tablespoon fresh lemon juice
1 garlic clove, grated or finely minced
¼ teaspoon ground cumin
Salt and pepper to taste
For serving:
½ head iceberg lettuce, shredded
2 small tomatoes, diced
Directions
I preheat the oven to 425°F (220°C).
In a bowl, I mix together garlic, cilantro, cumin, coriander, paprika, turmeric, cinnamon, lemon juice, salt, pepper, and olive oil to make the marinade.
I add the chicken thighs and toss to coat well. I let it sit for 10 minutes while the oven heats.
I spread the chicken on a baking sheet and roast it for 18–22 minutes, until cooked through and golden brown.
While the chicken cooks, I mix together the mayonnaise, yogurt, lemon juice, garlic, cumin, salt, and pepper in a small bowl to make the sauce.
I chop the iceberg lettuce and dice the tomatoes to serve as a simple salad base.
Once the chicken is done, I slice or chop it, then serve it with the salad and a generous drizzle of yogurt sauce.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
I sometimes use boneless chicken breasts if I want a leaner cut.
I grill the chicken for a smoky flavor during warmer months.
I like to serve it over turmeric rice instead of salad when I want something heartier.
Pita wraps with the chicken, lettuce, tomatoes, and sauce are great for lunch.
I’ve added thinly sliced cucumbers or red onions to the salad for more crunch.
Storage/Reheating
I store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or oven to keep it juicy. The yogurt sauce stays fresh for about 2–3 days in the fridge but should be stored separately. I don’t freeze the sauce, but the cooked chicken freezes well for up to a month.
FAQs
Can I marinate the chicken ahead of time?
Yes, I often prepare the chicken in the morning and let it marinate in the fridge until I’m ready to roast it later. It makes the flavor even deeper.
What’s the best way to reheat the chicken?
I like to reheat it in a skillet over medium heat or in the oven at 350°F. This keeps it from drying out. Microwave works in a pinch, but it softens the crispy edges.
Can I use Greek yogurt for the sauce?
Absolutely. I often use Greek yogurt for a thicker, richer texture. I might thin it slightly with a little lemon juice or water if needed.
Is this dish kid-friendly?
Yes, the spices are warm but not hot. If I’m cooking for kids, I leave out the optional garlic in the sauce or tone down the seasoning a bit.
Can I double the recipe?
Yes, I double the quantities and use two baking sheets if I’m feeding a crowd. Just rotate the sheets halfway through cooking so everything roasts evenly.
Conclusion
This spiced roast chicken with tangy yogurt sauce is one of my go-to meals when I want something quick, flavorful, and satisfying. The combination of juicy, seasoned chicken with a creamy, zesty sauce hits all the right notes. Whether I serve it over salad, rice, or in a wrap, it always disappears fast — and I never get tired of it.
This Spiced Roast Chicken with Tangy Yogurt Sauce features juicy chicken thighs rubbed with bold Middle Eastern-inspired spices, roasted until golden, and served with a creamy, zesty yogurt sauce. It’s fast, flavorful, and perfect with salad, rice, or pita.
Ingredients
1½ pounds boneless, skinless chicken thighs
3 garlic cloves, minced
¼ cup chopped fresh cilantro
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon smoked paprika
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
¼ cup mayonnaise
¼ cup plain yogurt
1 tablespoon fresh lemon juice
1 garlic clove, grated or finely minced
¼ teaspoon ground cumin
Salt and pepper to taste
½ head iceberg lettuce, shredded
2 small tomatoes, diced
Instructions
Preheat oven to 425°F (220°C).
In a bowl, combine garlic, cilantro, cumin, coriander, paprika, turmeric, cinnamon, lemon juice, salt, pepper, and olive oil.
Add chicken thighs and coat well. Let sit for 10 minutes while oven heats.
Spread chicken on a baking sheet and roast for 18–22 minutes until cooked through and golden brown.
In a small bowl, mix mayonnaise, yogurt, lemon juice, garlic, cumin, salt, and pepper to make the yogurt sauce.
Chop lettuce and dice tomatoes for serving.
Slice or chop cooked chicken and serve with salad and yogurt sauce.
Notes
Marinate chicken ahead for deeper flavor.
Grill instead of roast for smoky taste.
Serve over rice, in wraps, or with flatbread.
Add cucumbers or red onions for extra crunch.
Yogurt sauce stores well for 2–3 days but don’t freeze.
