Jack Monroe's Lemon Chicken and Herb Yoghurt Recipe

Zesty chicken and cool, minty yoghurt - what could be better on a hot summer's day?
I don't write many meat recipes, as free range is largely outside the realms of budget cooking, so it's an occasional treat. This deliciously zesty recipe makes the most of simple ingredients - the crispy lemon chicken and herb yoghurt are an ideal match for a hot summer's day.(Serves 2), £2.34 each
4 chicken thighs and drumsticks, £3.50
2 tbsp oil (sunflower or groundnut), 40p
Zest and juice of half a lemon, 15p
Salt and pepper, 1p
For the sauce:
200ml natural yoghurt, 18p
2 fat cloves of garlic, crushed, 6p
1 chilli, chopped finely, 10p
Zest and juice of half a lemon, 15p
Fistful of herbs (mint, coriander and parsley are my favourites), chopped, 13pHeat your oven to 180C/350F/gas mark four.Put your chicken in a roasting dish, skin-side up. Mix the oil and lemon juice together, grate in the zest, pour over the chicken and toss to ensure all the meat is well coated. Season.Cook for about 40 minutes, until golden - check the juices are running clear with a sharp knife.Pour the yoghurt into a bowl and stir in the crushed garlic. Add the chilli, lemon zest and juice, and herbs, keeping some back for garnish.Refrigerate until the chicken is ready, then serve in a dipping bowl alongside.

Jack's tips

Although the free-range chicken used here is expensive, there are reasonably cheap higher welfare options available, so use whatever suits your budget and conscience. This is also delicious cold.• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter.Jack Monroe's lemon chicken with herb yoghurt. Photograph: Graeme Robertson for the Guardian