Roasted Chicken with Yogurt and Spices
With its juicy flesh that easily comes off the bone, thanks to the addition of plain yogurt, this chicken dish will make everyone happy, from the youngest to the oldest. It’s perfect for entertaining at lunchtime. Mixing spices typically associated with Christmas, such as cinnamon and nutmeg, its comforting aromas will fill your house. The […]
Ingredients
- 1/2 cup (125 ml) 11% plain yogurt (see note)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 garlic clove, finely grated
- 1 tsp dry mustard
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground coriander seeds
- 1 chicken, about 4 lb (1.8 kg)
- 2 lb (900 g) fingerling potatoes
- 4 shallots, halved lengthwise
- 1 garlic bulb, unpeeled, top part cut to expose the cloves
- 2 tbsp (30 ml) olive oil
- 1 cup (250 ml) 11% plain yogurt
- 1 tbsp (15 ml) apple cider vinegar
- 3 3/4 cups (115 g) watercress
Instructions
- In a bowl, combine the yogurt, 1 tbsp (15 ml) of the oil, the vinegar, garlic and spices.
- Place the chicken, breast-side up, in a 13 x 9-inch (33 x 23 cm) glass baking dish. Generously season the skin with salt and pepper. With your hands, thoroughly coat the chicken with the yogurt mixture. Attach the legs with butcher’s twine and tuck the wings under the back of the chicken. Cover with plastic wrap and let marinate for 3 hours or overnight in the refrigerator.
With its juicy flesh that easily comes off the bone, thanks to the addition of plain yogurt, this chicken dish will make everyone happy, from the youngest to the oldest. It’s perfect for entertaining at lunchtime. Mixing spices typically associated with Christmas, such as cinnamon and nutmeg, its comforting aromas will fill your house. The yogurt and roasted garlic sauce brings the gourmet finishing touch.