Prep time: 20 min
Cook time: 40 min
Total time: 1500 min
Ingredients: 1 1/2 cups plain whole milk yogurt; 2 lemons, (one zested and both juiced); 1/4 cup extra virgin olive oil; 10 garlic cloves, (minced); 2 teaspoons dried oregano; 2 teaspoons dried mint; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet Spanish paprika; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon freshly ground black pepper; Pinch kosher salt; 1 whole chicken (3 1/2 to 4 pounds, divided into pieces); Pinch Kosher salt; Extra virgin olive oil; Chopped parsley (to serve)

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https://www.themediterraneandish.com/yogurt-marinated-chicken-recipe/

Yogurt-Marinated Chicken Recipe | The Mediterranean Dish

Yogurt-marinated chicken is the juiciest, most flavorful roast chicken, thanks to a tangy, spiced yogurt, lemon, and garlic marinade that tenderizes every bite.

Rezept

Dinner Entree/Poultry

Zubereitungszeit ca. 1500 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 40 Minuten

Zutaten:

1 1/2 cups plain whole milk yogurt
2 lemons, (one zested and both juiced)
1/4 cup extra virgin olive oil
10 garlic cloves, (minced)
2 teaspoons dried oregano
2 teaspoons dried mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet Spanish paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
Pinch kosher salt
1 whole chicken (3 1/2 to 4 pounds, divided into pieces)
Pinch Kosher salt
Extra virgin olive oil
Chopped parsley (to serve)

Arbeitsschritte:

Make the marinade. In a large bowl with a lid, add the yogurt, lemon zest and lemon juice, olive oil, garlic, oregano, mint, cumin, coriander, paprika, nutmeg, and black pepper. Add a small pinch of salt. Whisk to combine.
Season and marinate the chicken. Pat the chicken dry and season well with kosher salt, especially under the skin. Place the chicken in the bowl with the yogurt marinade and move it around, making sure to lift the skin up to coat the chicken very well. Cover and refrigerate for up to 24 hours.
Bake. Position a rack in the middle of the oven and heat the oven to 425°F. Lightly grease a rimmed baking sheet with extra virgin olive oil. Shake or scrape off excess marinade from each piece of chicken and arrange them on the prepared pan, leaving space between the pieces. Roast until chicken is cooked through and somewhat browned, about 35 to 40 minutes. An instant-read thermometer inserted into the breast or thigh should read 165°F.
Finish and serve. Garnish the chicken with chopped parsley and serve.