Roast Chicken With Spiced Yogurt

• 3 lbs broiler-fryer chickens
• 1/2 teaspoon water
• 1/4 teaspoon ground mustard
• 1 cup plain nonfat yogurt
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1 clove garlic, chopped
• 1/4 cup water

1. Rinse chicken and pat dry.
2. Fold chicken wings across back so that the tipe touch.
3. Tie or skewer the drumsticks to its tail.
4. Place the chicken in a latge glass bowl.
5. Mix the 1/2 teaspoon water and gound mustard in a small bowl.
6. Stir in remaining ingredients except 1/4 cup water.
7. Pour over chicken.
8. Cover and refrigerate at least 12 hours, but no more than 24.
9. Heat oven to 375.
10. Remove chicken from marinade, reserve the marinade.
11. Place the chicken on a rack in a shallow roasting pan.
12. Roast chicken 1 hour or more, until juices run clear.
13. Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
14. Remove chicken from the roasting pan, and keep it warm.
15. Stir the 1/4 cup water in the pan drippings, and heat until hot.
16. Remove and discard the skin from the chicken.
17. Serve the meat with the sauce.

chickens, water, ground mustard, nonfat yogurt, lemon juice, salt, ground cardamom, ground ginger, ground cumin, red pepper, black pepper, clove garlic, water

Taken from www.food.com/recipe/roast-chicken-with-spiced-yogurt-57181 (may not work)