Roasted Butterflied Chicken with Cardamom and Yogurt

I prepared this chicken in just a few minutes one night and we threw it in the oven the next day. I think letting it marinate overnight really let the flavors absorb into the chicken.

• 1 teaspoon cardamom (The recipe said to use seeds and grind them, but I got lazy so I just threw in some already ground cardamom. If you want to grind the cardamom yourself, use seeds from 6 pods.)
• 1 teaspoon black peppercorns
• 2 teaspoons sea salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 garlic cloves
• 1 tablespoon olive oil
• 1/2 cup whole milk yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 3-4 pound chicken, butterflied
• Fresh cilantro leaves for garnish

1. Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.
2. Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.
3. Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves. 

Source: http://food52.com/recipes/9275_roasted_butterflied_chicken_with_cardamom_and_yogurt