Roast chicken cooked in egg/yogurt sauce

Fantastic recipe! So easy and fast, so tasty and light! It is a variation of the original recipe with lamb and different herbs in the sauce. The sauce is something else and together with some nice green salad this chicken dish will save the day on a Sunday lunch

Ingredients (for 4-6 people):
1 whole large chicken, cut in portions
300gr. Greek yogurt
4 eggs, beaten
2-3 tbsp grated Greek Kefalotyri cheese (or parmesan)
1 tsp of salt
1 tsp of black pepper
4-5 tbsp of fresh dill, finely chopped
1 tbsp of mixed spices (like: ground sweet and hot paprika, ground allspice, ground nutmeg and (optional) red pepper flakes)

Method:
Preheat the oven to 200°C.

Rub the chicken portions with salt, pepper and the mixed spices to coat them well on both sides.

Place the chicken in a non-stick oven pan and bake - without adding anything else - for about 40 minutes. During cooking turn the chicken pieces once so they get evenly cooked.

In a plastic bowl add the yogurt, the grated cheese, the dill and stir well with a spoon. Add the beaten eggs, salt and pepper and  beat again so to have a smooth sauce.

Take out of the oven and transfer the juices of the cooking into the bowl with the yogurt sauce, beat well to blend.

Cover the chicken with the yogurt sauce and put it back in the oven to bake for another 20 minutes, until the sauce is nicely coloured and the chicken thoroughly cooked.

Serve immediately.