Yogurt-Marinated Roast Chicken
by Samantha Seneviratne
Yogurt is mildly acidic so it’s a great tenderizer; an overnight marinade in a garlic-herb yogurt makes this chicken moist and flavorful.
Serves 4
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
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.
nutrition information (per serving):
Calories
(kcal):
530;
Fat
(g):
30;
Fat Calories
(kcal):
270;
Saturated Fat
(g):
8;
Protein
(g):
59;
Monounsaturated Fat
(g):
12;
Carbohydrates
(g):
1;
Polyunsaturated Fat
(g):
6;
Sodium
(mg):
520;
Cholesterol
(mg):
190;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 108
, pp. 23
October 28, 2010
