Description
This flavorful yogurt-marinated chicken recipe features tender chicken pieces soaked in a zesty, herb-infused yogurt marinade, then baked to golden perfection. The marinade's combination of spices and lemon imparts a bright, aromatic taste while keeping the chicken juicy and succulent. Perfect for a wholesome family dinner or entertaining guests.
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)
Instructions
- Make the marinade: In a large bowl with a lid, combine the yogurt, lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried mint, ground cumin, ground coriander, sweet Spanish paprika, freshly grated nutmeg, freshly ground black pepper, and a pinch of kosher salt. Whisk thoroughly to blend all the ingredients into a smooth marinade.
- Season and marinate the chicken: Pat the chicken pieces dry using paper towels. Season each piece generously with kosher salt, paying special attention to seasoning under the skin for enhanced flavor. Place the chicken in the marinade bowl, ensuring each piece is well coated, including lifting the skin to cover the meat beneath. Cover the bowl and refrigerate the chicken for up to 24 hours to allow flavors to penetrate and tenderize the meat.
- Bake the chicken: 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 to prevent sticking. Remove the chicken pieces from the marinade, shaking or scraping off any excess to avoid sogginess. Arrange the chicken evenly spaced on the prepared baking sheet. Roast the chicken in the oven for 35 to 40 minutes until cooked through and nicely 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 transfer to a serving platter. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot and juicy.
Notes
- Marinate the chicken for at least 6 hours, preferably overnight, for the best flavor and tenderness.
- You can use skin-on, bone-in chicken thighs and drumsticks to keep the meat moist and flavorful.
- If you prefer, grill the marinated chicken instead of baking for a smoky flavor.
- Check the internal temperature carefully to ensure the chicken is fully cooked and safe to eat.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to avoid drying out.
