SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Provided by Melissa Clark
Categories dinner, lunch, weekday, weeknight, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
ROAST CHICKEN WITH YOGURT SAUCE
Chicken will never taste the same once you try this roast chicken prepared with yogurt and turmeric sauce.
Provided by ida ku zaifah
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 733.3, Fat 55, SaturatedFat 22.7, Cholesterol 245.4, Sodium 501.5, Carbohydrate 11.9, Fiber 1.3, Sugar 5.3, Protein 46.6
SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE
This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.
Provided by Kay Chun
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
- Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
- While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
- Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE
Provided by Claire Robinson
Time 12h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Line a sheet pan with aluminum foil and top with a cooling rack.
- Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
- In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
- What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.
GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.
Provided by Anna Stockwell
Categories Chicken Bake Low Fat Kid-Friendly Yogurt Curry Healthy Dinner Wheat/Gluten-Free Quick & Easy Quick and Healthy Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
- Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
- Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
- Do Ahead
- Chicken can marinate up to 1 day before cooking. Keep chilled.
YOGURT-RUBBED ROASTED CHICKEN WITH RED PEPPER SAUCE
Chicken coated with yogurt, thyme and coriander is roasted with carrots, shallots and red peppers. Purée the peppers with goat cheese for a sumptuous sauce that does double-duty as a sandwich spread. From the LA Times, May 1, 2008
Provided by Karen in MA
Categories Whole Chicken
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.
- Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture. Refrigerate the chickens, uncovered, for 1 hour.
- Heat the oven to 350 degrees.
- Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well. Arrange a rack over the vegetables large enough to hold both chickens.
- Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chickens to a large platter and tent with foil; set aside.
- Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
- Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor.
- Add half the shallots and pulse until roughly chopped. Add the goat cheese and salt and pepper to taste and pulse again until just combined. This makes a generous 2 cups of purée.
- Remove all but 1 cup of the purée and set aside to use throughout the week as a sandwich spread or dip, then purée the remaining red pepper mixture until smooth.
- In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until just thickened, about 1 minute. Whisk in the red pepper purée and cook until just thickened, 1 to 2 minutes more. Strain the sauce, discarding any solids, and keep warm.
- Carve the chickens and transfer to plates. Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.
Nutrition Facts : Calories 673.4, Fat 46.7, SaturatedFat 13.9, Cholesterol 171.6, Sodium 356.5, Carbohydrate 18.3, Fiber 2.5, Sugar 4.5, Protein 44
EASY TANDOORI CHICKEN WITH YOGURT SAUCE
Making your family's favorite take-out Indian food is easier than you think -- and much healthier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.
Nutrition Facts : Calories 346 g, Fat 7 g, Fiber 1 g, Protein 55 g
ROAST CHICKEN WITH SPICED YOGURT
A yummy make ahead dish! Lowfat and calorie if eaten without the skin. That way it has 165 calories and 5 grams of fat. Needs to marinate at leat 12 hours before cooking. Not included in prep time calculations.
Provided by ChipotleChick
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
Provided by Yossy Arefi
Categories dinner, lunch, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and set a rack in the center.
- In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
- Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
- Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
- While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
- Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.
ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT
In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.
Provided by Melissa Clark
Categories poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
- Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
- As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
- To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.
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