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.
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.
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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!
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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