Greek lemon chicken

Greek lemon chicken

NoCount™ Recipe Servings | 4

2 3/4 lb whole chicken, (1.2 kg) fresh or frozen
1 portion lemon(s)
1 spray low-fat cooking spray
200 g natural low-fat yogurt
1 chunk cucumber(s), cut into small cubes
1 tablespoon parsley, or coriander
1 teaspoon salt
1/2 teaspoon pepper

1. Put the lemon in the body cavity of the chicken. Spray the outside with oil and season with salt and pepper.
2. Roast according to the pack instructions-usually at Gas Mark 5/190°C/375°F for 45 minutes per 1 kg (2.2lb) plus 20 minutes.
3. Let the cooked chicken cool thoroughly, leaving the lemon inside. Then put it in the fridge overnight.
4. The next day, remove the cooked flesh from the chicken, discarding the skin, if possible, and cut into bite-size pieces. Put the chicken carcass and lemon to one side.
5. Put the yogurt in a bowl and slice in the lemon, including the peel. Mash the two together or mix in a processor or liquidiser.
6. Stir in the cucumber cubes and the chopped herbs, reserving a teaspoonful, and season to taste.
7. Mix the chicken and the sauce together and put on a serving plate.
8. Garnish with the remaining herbs.