Chili Roast Chicken

1/2 cup plain low-fat yogurt
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon hot pepper sauce
2 cloves garlic, minced
1 (3- to 4-pound) roasting chicken, (quartered)

In a large glass baking dish, mix together yogurt, cinnamon, chili powder, hot pepper sauce and garlic. Add chicken, coat with marinade, cover the dish tightly and marinate in refrigerator overnight.

When ready to cook, preheat oven to 500 degrees F.

Place chicken skin side up in a raised broiler rack and place it in oven, reduce heat to 350 degrees F and roast for 1 hour and 15 to 30 minutes.

Serve hot or cold.