The Daily Dish

Yogurt-Marinated Roast Chicken

By Susie Middleton

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

Serves four.

Ingredients.

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.



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About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author
Susie Middleton Susie Middleton
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

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