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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review