How to make
Grate the rinds of the lemons and squeeze out the juice. Smear the chicken inside with grated lemon rind and the outside with lemon juice. Place the chicken in a non-metallic container, cover it with a lid and leave it in the fridge for 2-3 hours.
Season the chicken with salt and black pepper, place it in an oven dish, top it with melted butter and olive oil, add 1/2 cup of water and bake for 20 minutes in a preheated 430°F (220 °C) oven. Reduce the oven to 360°F (180 °C) and bake for another 35 minutes.
Combine the yoghurt, eggs and 5 tablespoons of water in a bowl and beat them well.
Pour them over the chicken and bake for 15 more minutes or until the sauce thickens.
