Yogurt Marinated Roast Chicken
★★☆☆☆
Ingredients
- 1 (4-pound) whole chicken
- 2 cups plain yogurt (full-fat or low-fat) (473 ml)
- 3 medium garlic cloves, minced
- 1 large shallot, chopped
- 1/3 cup chopped fresh parsley (78.9 ml)
- 1/4 cup chopped fresh dill (59.1 ml)
- 1 Tbsp cracked black peppercorns (14.8 ml)
- 1 tsp finely grated lemon zest (4.9 ml)
- Kosher salt and freshly ground black pepper
Instructions
- Remove chicken backbone using kitchen shears or a sharp knife.\n2. In a gallon-sized resealable bag, combine yogurt, garlic, shallot, parsley, dill, peppercorns, lemon zest, and 2 tsp salt. Add chicken, seal the bag, and turn to coat. Refrigerate overnight. \n3. Preheat oven to 450°F (230°C). Remove the chicken from the marinade and pat dry. Place chicken, skin-side up, on a rack in a roasting pan. Season with salt and pepper. \n4. Roast for 45-50 minutes, or until a thermometer inserted in the thickest part of the thigh registers 170°F (77°C). \n5. Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
Wine Pairing: Fruity White (Chardonnay) — Chardonnay