I have been horrible about posting stuff up here on the blog. However I have vowed to change that! My goal for this new year is at least one recipe a week, preferably something I am actually cooking that week. We'll see how this goes.
This highlight of this weekend was a Yogurt Marinated Roast Chicken, slightly modified from the Dec issue of Fine Cooking. The marinade worked wonders and the chicken remained moist throughout multiple reheatings. This was so simple and easy to throw together, fed 7 of us, AND had 3 more portions of leftovers that it's hard to beat the low cost, high flavor factor of it! We'll be making this again for certain!
Yogurt Marinade
(for 7 lb chicken)
1 whole small onion
3 cups plain yogurt
2 Tablespoons dried dill (they used fresh)
1/4 cup dried parsley (they used fresh)
2 tablespoons lemon juice
1 tablespoon pepper
generous seasoning with sea salt
Clean chicken, put onion in cavity. Combine rest of ingredients and Marinade overnight.
Directions:
Preheat oven to 450. We roasted the chicken for an hour and a half but ended up having to throw foil on it half-way through to prevent burning. I will probably lower the temp and leave it in longer next time to avoid needing to foil it. It had a lovely crispy skin though. Worked beautifully with roast broccoli and potatoes. Enjoy!
