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Yogurt-Marinated Roast Chicken

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Serves 4

  • by from Fine Cooking
    Issue 108

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

  • 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): fat g 30; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 8; Protein (g): protein g 59; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 520; Cholesterol (mg): cholesterol mg 190; Fiber (g): fiber g 0;

Photo: Scott Phillips

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

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!

I loved the cooking method but we weren't as wild about the marinade as others. Read my full review at: http://themomchef.blogspot.com/2010/12/yogurt-marinated-roasted-chicken-from.html

We loved this roast chicken. Possibly the best roast chicken I've had. The skins was not dry, and the meat was moist and had amazing flavor. The only change we made was we used a 5 lb bird and roasted it a few extra minutes due to the increased weight. Loved this recipe.

Like the reader who posted a picture, the skin on my chicken burnt as well, and was drier than the picture in the magazine. Good flavor and moist,though. The next time I make this I will try rubbing the skin with oil and perhaps tenting the chicken about halfway through.

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