Yogurt-Marinated Roast Chicken
By Susie Middleton
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
Directions: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;
Susie Middleton is editor at large for Fine Cooking magazine.
GET THE RECIPE
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails