Chicken Sriracha Ras

Tenderized with a yogurt marinade, infused with Moroccan Ras el Hanout and jacked up with Sriracha - what more can you ask of a humble roasted chicken?

1 roasting chicken, cut into 6 serving pieces

Marinade:
1 cup plain Greek yogurt
2 Tbsp seasoned rice vinegar
juice of 1 lime
1 Tbsp Sriracha hot sauce
2 green onions
2 cloves garlic
2 Tbsp Ras el Hanout, Moroccan spice powder
2 tsp salt

The day before you want to eat, whip together the marinade ingredients in a blender until very smooth.  Place chicken pieces in a large bowl and toss well with the marinade.  Cover with plastic wrap and leave in the refrigerator.

The next day, preheat oven to 450F.  Remove chicken from refrigerator, and ideally allow to come to room temperature.  Oil 1-2 large rimmed baking sheets, enough to hold the chicken in a single layer.  Lightly squeegee the chicken pieces of the marinade with your fingers and place on the baking sheets with as much space as possible between the pieces.  Sprinkle with salt and crushed red pepper flakes if desired.  Bake for about 30-40 minutes, until the chicken is well browned and cooked through, where juices run clear when pierced.

Remove from oven and serve with lime wedges.

Serves 4-6.