Tuesday, July 26, 2011

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.


Krista said...

Oh my gosh, this looks amazing. Can't wait to try it! Thanks for sharing on EMM!!

Amila said...

This looks so tasty!! thanks for the recipe and found this via Church Super @ EMM!!

Mia said...

Thanks, Ladies!!

Unknown said...

Mia, just to be sure...do I bake the chicken in the marinate from the fridge...or drain first?

LonniB said...

YUMMO. Just made this, I was worried by the strong smell of the marinade but the flavour in the chicken when its cooked is subtle but yummy and the chicken is oh so juicy. I cooked mine for about 40 minutes (Augustine I cooked mine in the marinade. I didn't drain it)

Mia said...

so glad you enjoyed the chicken.

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