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Recipe

Yogurt-Marinated Roast Chicken

Scott Phillips

Servings: 4

Yogurt is mildly acidic so it’s a great tenderizer; an overnight marinade in a garlic-herb yogurt makes this chicken moist and flavorful.

Ingredients

  • One 4-lb. chicken
  • 2 cups plain full-fat or low-fat yogurt
  • 3 medium cloves garlic, chopped
  • 1 large shallot, chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 1 Tbs. cracked black peppercorns
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 530
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 190
      Sodium (mg): 520
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 59

Preparation

  • Put the chicken on a cutting board breast side down. Use poultry shears to cut along both sides of the backbone; remove and discard the backbone. Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.

    In a gallon-size resealable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight.

    Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put it skin side up on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Roast the chicken, uncovered, until an instant-read thermometer inserted in the thigh reads 170°F, 45 to 50 minutes. Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

Reviews

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Reviews

  • tikishmiki | 05/18/2014

    Wow, made the weekend, chicken was so tender. This will be my go to recipe from now on.

  • JulieAMall | 01/31/2012

    great roast chicken recipe. I swapped out the dill for Oregano and Thyme. The skin did begin too brown quickly - about 1/2 through I drizzled on some olive oil, then with about 20 minutes left I tented with foil. Skin was brown, crisp, and delicious! Chicken was perfectly cooked, and will be starring in leftovers later this week!

  • ellie22 | 01/01/2012

    Thanks for the delightful recipe you have! I made it for my friends and they like the taste, it's quite similar to the recipe I discovered at www.allthemeat.com

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