Yogurt-Marinated Roast Chicken

Yogurt-Marinated Roast Chicken
Photo by Scott Phillips


  • 1 Tbs. cracked black peppercorns
  • Kosher salt and freshly ground black pepper
  • 1 large shallot, chopped
  • 3 medium cloves garlic, chopped
  • 2 cups plain full-fat or low-fat yogurt
  • 1 tsp. finely grated lemon zest
  • ¼ cup chopped fresh dill
  • + 2 more ingredients
    • One 4-lb. chicken
    • 1/3 cup chopped fresh flat-leaf parsley

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 ...

View full recipe at Fine Cooking


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