6 whole chicken legs
400g PAPATHANASIOU sheep yoghurt
2 garlic cloves, crushed
Juice of one lemon
½ bunch of coriander, finely chopped
4 tbsp tandoori mix (a blend of different spices, which can be found in
spice shops)
2 tbsp olive oil

In a large bowl, throw in the chicken, yoghurt, crushed garlic, lemon juice, finely-chopped coriander, tandoori spice mix and salt. Mix all the ingredients and add the chicken legs to the marinade. Leave the chicken in the fridge overnight to marinate.
The next day, brush the olive oil on a medium-sized pan, put the marinated chicken legs in the pan and make sure the marinade goes all over. Roast in a preheated oven at 180 degrees for 30 minutes.

Serve with rice and optionally add one more spoonful of yoghurt to the rice.