Whole Spiced Chicken Baked in Parchment Paper

Pretty darn good as we made it here. Some problems with the recipe as written; some changes made.

• For the marinade, if you mix the yogurt with the garlic, ginger, et al, in the food processor (I used the jar of my staff mixer), you will not get a proper paste, but a soup. Either blend the rest and stir in the yog by hand at the end, or don't worry. Which is what I did. Chicken and "paste" went into a ziploc for marinating.
• In the end, rather than cook the chickie in parchment or foil for 2hrs at 350F, I cooked it hotter and shorter in my Romertopf. It was delicious. (And inspired me to put some more Romertopf dishes on the meal plan.) Two of us at the whole 1.3kg chickie. Oink oink.