Yogurt-Marinated Chicken
Yogurt marinated chicken is the juiciest, most flavorful roast chicken, thanks to a tangy, spiced yogurt, lemon, and garlic marinade that tenderizes every bite. With just a little prep the night before, you’ll have perfectly golden, ultra-tender roast chicken ready to serve in under an hour!
Servings: 6 people
Ingredients
For the Yogurt Marinade
- 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
For the Chicken
- 1 whole chicken 3 1/2 to 4 pounds, divided into pieces
- Pinch Kosher salt
- Extra virgin olive oil
- Chopped parsley to serve
Instructions
- 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.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, cumin, coriander, and paprika used in this recipe.
- Can you marinate chicken for less time? I think it’s easiest to let chicken marinate overnight for the best flavor, but you can do it for as little as 30 or 45 minutes, if you want to marinate and cook it the same day. Marinating it for less time will still give you great flavor and tenderness, you just won’t get the same level of flavor or tenderizing as you would doing it for longer. One way or another, make sure to keep your chicken refrigerated while you marinate it.
- Whole vs. Whole Cut Up Chicken: Sometimes, you can find whole cut-up chicken at the store, or ask your butcher to do it if you don't want to cut it up at home.
Nutrition
Calories: 414.5kcal | Carbohydrates: 9.1g | Protein: 26.7g | Fat: 30.5g | Saturated Fat: 8.1g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 15.2g | Trans Fat: 0.1g | Cholesterol: 103.2mg | Sodium: 120.5mg | Potassium: 436.9mg | Fiber: 1.8g | Sugar: 3.9g | Vitamin A: 445.2IU | Vitamin C: 23.1mg | Calcium: 127mg | Iron: 2.3mg
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