Roast chicken will be juicier and more tender if you add 1 common ingredient

Few meals hit the spot quite like a roast chicken dinner, but nailing the cooking is easier said than done.

Chicken may appear easy to cook, but it can actually be deceptively difficult as it easily dries out in the oven, resulting in a less than satisfying tough and chewy texture with very little flavour. As chicken cooks, the protein in the meat contracts as it's exposed to heat which pushes out the moisture and if overcooked, the meat can turn dry. But it's possible to achieve deliciously juicy chicken with the help of one common ingredient that helps to lock in moisture and tenderise the meat.

According to cooking experts, all you need to achieve succulent roast chicken is some Greek yoghurt.

Greek yoghurt contains lactic acid which, when used as a marinade, helps to slowly tenderise the meat by softening the muscle fibres.

The thick texture of the yoghurt also acts as a protective barrier for the chicken, helping to lock in moisture as the meat cooks, resulting in a more juicy dish.

Experts at Bon Appetit explain: "Yoghurt tenderises meat much more gently and effectively than regular marinades. While acidic vinegar- or citrus-based marinades can toughen proteins like chicken breast to a rubbery consistency, yoghurt slowly tenderises them, resulting in meat that can practically be pulled apart by hand.

"Yoghurt marinades are highly effective when left on proteins for an elongated period of time (in the 12 hour ball park), but they work well in short-term scenarios too."

Cooking experts say yoghurt marinades begin to work in around an hour, but you can leave it for 24 hours for a more flavourful and tender effect.

You need to use enough yoghurt to coat your chicken and you can add in any extra seasonings to the marinade that you like, such as salt, pepper, garlic or spices.

Brush the marinade over the chicken in a bowl until it is fully coated and then cover the bowl with cling film and put it in the fridge for at least an hour before cooking.

Experts at Eating Well add: "Yoghurt marinades begin working in about an hour. Depending on whether it's a bone-in cut and the exact recipe - including if there are other acidic ingredients in the mix - you can often marinate chicken in yoghurt for four to 24 hours if you'd like to get a head-start on meal prep.

"When you're ready to cook, there's no need to wipe off all of the yoghurt marinade; it will help form a delightful crust. If any large clumps stick, simply use a spatula to brush or scrape them off and proceed with roasting, grilling or sautéing your marinated chicken."