If you can’t tell already, I’m a huge fan of easy and quick meals that require no more than 5 minutes of prep time. I love to cook but don’t have the patience to create a multi-course dinner. Usually, it’s a pile of veggies, a grain and sometimes a protein, depending on my mood. With that said, when I develop a recipe that fits all my criteria but taste freaking amazing, you can bet I make it over and over again.
That was the case with this Yogurt Marinated Chicken. I took a whole chicken, basted it in whole milk Greek yogurt, lemon, garlic, salt, and pepper. Then let it sit in the fridge for 8 hours or overnight. When it comes out of the oven, you will be rewarded with the best-roasted chicken you have ever made.
I know that sounds like a lofty claim. If you are like me though and struggle with creating a perfectly roasted chicken with crispy skin and juicy meat, this method ensures you get A+ results every time! I also recommend you spatchcock the bird so that it can cook faster – 45 minutes vs. 60 minutes and more easily.
This Yogurt Marinated Chicken can be made into a one-pan meal by scattering a pile of veggies underneath the bird. Done and done!
Yogurt Marinated Chicken
1 cup whole milk Greek yogurt
1/3 cup olive oil
half a lemons worth of juice
4 cloves of garlic, crushed and minced
salt and pepper
1 4-pound chicken, spatchcocked
1/2 pound of Brussel sprouts, halved
1 sweet potato, diced
In a large plastic gallon size bag, mix together the marinade. Add the chicken, seal it tightly and massage everything together. Let sit in the fridge for 8 hours or overnight.
Pre-heat oven to 425 degrees F.
Place veggies on a rimmed lined baking sheet. Rinse chicken off and pat dry. Drizzle with olive oil, salt, and pepper. Set the chicken on top of veggies. Bake for 45 minutes or until juices run clear. Let sit for 15 minutes, serve.