Best 10 Roast Chicken With Spiced Yogurt Recipes

YOGURT-MARINATED ROAST CHICKEN

Steps:

• Put the chicken on a cutting board breast side down. Use poultry shears to cut along both sides of the backbone; remove and discard the backbone. Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly. In a gallon-size resealable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight. Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put it skin side up on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Roast the chicken, uncovered, until an instant-read thermometer inserted in the thigh reads 170°F, 45 to 50 minutes. Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

ROAST CHICKEN WITH SPICED YOGURT

Steps:

• Rinse chicken and pat dry.
• Fold chicken wings across back so that the tipe touch.
• Tie or skewer the drumsticks to its tail.
• Place the chicken in a latge glass bowl.
• Mix the 1/2 teaspoon water and gound mustard in a small bowl.
• Stir in remaining ingredients except 1/4 cup water.
• Pour over chicken.
• Cover and refrigerate at least 12 hours, but no more than 24.
• Heat oven to 375.
• Remove chicken from marinade, reserve the marinade.
• Place the chicken on a rack in a shallow roasting pan.
• Roast chicken 1 hour or more, until juices run clear.
• Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
• Remove chicken from the roasting pan, and keep it warm.
• Stir the 1/4 cup water in the pan drippings, and heat until hot.
• Remove and discard the skin from the chicken.
• Serve the meat with the sauce.

SPICY YOGURT CHICKEN

Steps:

• With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
• Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.

ROAST SPICED CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

ROAST CHICKEN WITH YOGURT SAUCE

Steps:

• Wash and pat dry chicken.
• Prick the skin with a fork.
• Rub it with a mixture of pepper and ground ginger.
• With string, tie legs and tail of chicken.
• Place chicken breast side-up on rack in open roasting pan.
• Roast at 180°C for 10 minutes.
• Heat sauce in a pan over medium heat.
• Brush skin with sauce.
• Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
• Keep the sauce warm while basting.
• Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
• Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
• Serve the remaining sauce separately.

ROAST CHICKEN WITH SPICED YOGURT

Steps:

• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon of the water with the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 375°. Remove chicken from marinade reserve marinade. Place chicken on rack in shallow roasting pan. Insert thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 to 1 1/4 hours, brushing marinade over chicken during last 30 minutes of roasting, until thermometer reads 180° and juice is no longer pink when center of thigh is cut. Remove chicken from pan keep warm. Stir 1/4 cup water into pan drippings heat just until hot. Remove and discard chicken skin. Serve chicken with sauce.1 Serving: Calories 160 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 65mg Sodium 270mg Carbohydrate 4g (Dietary Fiber 0g) Protein 25g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!

CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT

Steps:

• Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
• Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
• While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt - if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.

SPICY RAPID ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
• Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

SPICED ROASTED CHICKEN

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.