Yogurt- Marinated Roast Chicken cover Yogurt- Marinated Roast Chicken cover

Yogurt- Marinated Roast Chicken

Yogurt- Marinated Roast Chicken

AuthorYomeeCategoryDifficultyIntermediate

Holidays will not only be remembered of traditions exercise but also of the sounds of laughters, the happy vibe and the savory and aromatic smell in the air.

Roasted chicken is always present on every holiday table. High-quality protein is crucial for hormone balance, weight management, and maintaining steady blood sugar. Marinating it with yogurt will not only make it extra juicy and tender but will  also make it even more healthier.

 We love roasting up a whole chicken to feed a number of guests or for just our not so few family members. A whole roast chicken seems complex, but this recipe will ensure its one of the easiest way to prepare chicken.

Yogurt used in this recipe is made using Yomee. Fresh healthy yogurt made at the comfort of your home.

Yields4 Servings
Prep Time1 hr 45 mins
 4 lbs chicken
 2 cups plain full-fat or low-fat yogurt
 3 medium cloves garlic, chopped
 1 large shallot, chopped
  cup chopped fresh flat-leaf parsley
 ¼ cup chopped fresh dill
 1 tbsp cracked black peppercorns
 1 tsp finely grated lemon zest
 Kosher salt and freshly ground black pepper
1

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.

2

Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.

3

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.

4

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.

5

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.

6

Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

 

Ingredients

 4 lbs chicken
 2 cups plain full-fat or low-fat yogurt
 3 medium cloves garlic, chopped
 1 large shallot, chopped
  cup chopped fresh flat-leaf parsley
 ¼ cup chopped fresh dill
 1 tbsp cracked black peppercorns
 1 tsp finely grated lemon zest
 Kosher salt and freshly ground black pepper

Directions

1

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.

2

Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.

3

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.

4

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.

5

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.

6

Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

Yogurt- Marinated Roast Chicken
Nutrition Facts

Servings 4


Amount Per Serving
Calories 128
% Daily Value *
Total Fat 2.9g5%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 17mg6%
Sodium 116.3mg5%
Total Carbohydrate 15.7g6%
Dietary Fiber 2.1g9%
Sugars 9.3g
Protein 11.9g24%

Vitamin A 2%
Vitamin C 18%
Calcium 32%
Iron 14%
Vitamin D 0%
Phosphorus 24%
Magnesium 13%
Zinc 11%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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