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Roast Chicken With Spiced Yogurt

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  Broiler fryer chicken 4 Pound
  Water 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Unflavored yogurt 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped
  Salt 1 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Crushed red peppers 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1⁄4 Cup (4 tbs)

Place chicken in large glass or plastic bowl.
Mix 1/2 teaspoon water and the mustard in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red peppers and pepper.
Pour over chicken; turn to coat well with marinade.
Cover and refrigerate 12 to 24 hours.
Place chicken on rack in shallow roasting pan, reserving marinade.
Roast uncovered in 375° oven, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 to 2 1/4 hours.
Remove chicken from pan; stir in 1/4 cup water.
Heat just until hot.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4079 Calories from Fat 2534

% Daily Value*

Total Fat 281 g432.5%

Saturated Fat 83 g414.9%

Trans Fat 0 g

Cholesterol 1390.1 mg463.4%

Sodium 4295.3 mg179%

Total Carbohydrates 21 g6.8%

Dietary Fiber 1.3 g5.1%

Sugars 12.1 g

Protein 346 g692.8%

Vitamin A 55.7% Vitamin C 100.7%

Calcium 50.6% Iron 96.7%

*Based on a 2000 Calorie diet

Roast Chicken With Spiced Yogurt Recipe