Description

This yogurt-marinated chicken recipe features tender and flavorful pieces of chicken infused with a vibrant blend of herbs and spices. The marinade combines creamy whole milk yogurt, fresh lemon juice and zest, garlic, and a fragrant mix of dried oregano, mint, cumin, coriander, paprika, nutmeg, and black pepper. After marinating for up to 24 hours, the chicken is oven-roasted to perfection, resulting in juicy, browned meat with a delightful tang and aromatic complexity. Perfect for a family dinner, this recipe serves six and is complemented by a simple garnish of fresh parsley.

Ingredients

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

Chicken

1 whole chicken (3 1/2 to 4 pounds), divided into pieces
Pinch kosher salt
Extra virgin olive oil (for greasing the pan)
Chopped parsley (for garnish)

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Instructions

Make the marinade: In a large bowl with a lid, combine the plain whole milk yogurt, lemon zest, lemon juice, extra virgin olive oil, minced garlic, dried oregano, dried mint, ground cumin, ground coriander, sweet Spanish paprika, freshly grated nutmeg, and freshly ground black pepper. Add a small pinch of kosher salt and whisk everything together until fully incorporated.
Season and marinate the chicken: Pat the chicken pieces dry with paper towels. Season them generously with kosher salt, especially under the skin to enhance flavor. Place the chicken pieces into the bowl with the yogurt marinade. Carefully lift the skin and ensure the marinade coats all areas of the chicken thoroughly. Cover the bowl with its lid or plastic wrap and refrigerate for up to 24 hours to let the flavors penetrate and tenderize the meat.
Bake: Preheat your oven to 425°F (220°C) and position a rack in the middle. Lightly grease a rimmed baking sheet with extra virgin olive oil. Remove excess marinade from the chicken pieces by shaking or scraping gently, then arrange them spaced evenly on the prepared pan. Roast the chicken in the oven for approximately 35 to 40 minutes, or until the chicken is cooked through and browned. Use an instant-read thermometer to check doneness; it should register 165°F (74°C) when inserted into the thickest part of the breast or thigh.
Finish and serve: Once cooked, remove the chicken from the oven and let it rest briefly. Garnish with freshly chopped parsley before serving to add a bright, fresh flavor and appealing presentation.

Notes

Marinating the chicken for the full 24 hours will enhance tenderness and flavor but marinate for at least 4 hours if short on time.
Using whole milk yogurt helps keep the chicken moist and provides a creamy texture to the marinade.
Make sure to pat the chicken dry before seasoning to ensure the skin crisps during roasting.
Check the internal temperature using a meat thermometer to avoid undercooking or overcooking.
Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to 3 days.