HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Yoghurt Roasted Chicken
Lemon Yoghurt-Roasted Chicken

Lemon Yoghurt-Roasted Chicken

with Flatbreads, Braised Eggplant & Crumbly Cheese

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One bite of this tender roast chicken, accompanied with elegant sides: braised eggplant with crumbly cheese, a crisp radish salad and flatbreads makes it clear why the simple things are hard to beat.

Allergens:MilkTree NutsGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






half chicken



1 packet

tomato paste

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 bag


1 packet

roasted almonds

(ContainsTree NutsMay be presentMilk, Gluten, Soy, Sesame, Peanuts)

1 bag

salad leaves

1 bag


1 packet

Greek-style yoghurt


1 sachet

Turkish sumac seasoning





(ContainsGluten, SoyMay be presentEgg, Milk, Sesame, Tree Nuts, Peanuts)

½ packet

Greek salad cheese/feta cheese


Not included in your delivery

olive oil

½ cup


20 g



1 drizzle

red wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4682 kJ
Fat41.1 g
of which saturates12 g
Carbohydrate102.6 g
of which sugars16 g
Protein80.6 g
Sodium2357 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Get prepped Preheat the oven to 240°C/220°C fan-forced. Cut the eggplant into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people), season with salt and toss to coat. Roast until tender, 15-20 minutes. Meanwhile, slice the lemon into wedges. In a small bowl, combine the Greek-style yoghurt, Turkish sumac seasoning and a squeeze of lemon juice, then season with salt.

TIP: Adding enough olive oil ensures the eggplant will cook in time!


Season the half chicken with salt and pepper. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer the chicken to a second lined oven tray, then spread 1/2 the sumac yoghurt mixture over the chicken. Roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


When the eggplant is done, thinly slice the brown onion. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 3-4 minutes. Add the tomato paste and garlic paste and cook until fragrant, 1 minute. Add the roasted eggplant and the water and stir to combine. Reduce the heat to medium, then cook until reduced, 3-4 minutes. Add the butter and stir to combine. Season to taste.


While the onion is cooking, thinly slice the radish. Pick and roughly chop the mint leaves. Roughly chop the roasted almonds. In a large bowl, add the radish, mint, almonds, mixed salad leaves and a drizzle of red wine vinegar and olive oil. Season and set aside.


Drizzle the flatbreads with olive oil and season. Wipe out the frying pan and return to a mediumhigh heat. Working with one at a time, cook the flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a serving plate.


Toss the radish salad. Slice the lemon yoghurtroasted chicken. Roughly chop the parsley. Crumble the cheese (see ingredients) and sprinkle the parsley over the eggplant. Bring everything to the table to serve. Help yourself to the chicken, radish salad, braised eggplant and flatbreads. Serve with the remaining sumac yoghurt and any remaining lemon wedges.