Spiced Yogurt Roasted Chicken
A flavorful roasted chicken recipe with a spiced yogurt marinade! This recipe is perfect for busy weeknights!
Ingredients
- 4 chicken hindquarters (leg and thigh), bone in, skin on
- 16 oz plain Greek yogurt
- 4 teaspoon kosher salt
- 4 teaspoon honey
- 2 teaspoon ground mustard
- 1 teaspoon mace
- 1 teaspoon allspice
- 1 teaspoon cumin
- ½ teaspoon cloves
- 2 teaspoon ground pink peppercorns
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon dried marjoram
Instructions
- Preheat your oven to 375°F. (*see note)
- Clean and thoroughly pat dry the chicken pieces. Place on a roasting rack over a roasting pan and refrigerate for 30 minutes uncovered. This will help remove excess moisture from the chicken.
- Mix all the remaining ingredients in a medium bowl. Let the yogurt mixture sit for at least 10 minutes to let the flavors combine.
- Spray the rack that you are going to use to cook the chicken with nonstick spray or lightly coat the rack with vegetable oil and place the rack over a roasting pan. Slather each piece of chicken with the yogurt mixture. Gently place the coated chicken on the wire rack. Roast in the oven for about 40 minutes or until an instant read thermometer in the thickest part of the thigh reads 175°F. (**see note)
- Carefully remove the chicken hindquarters from the rack and serve!
Notes
The chicken can also be grilled instead of roasted with excellent results. We recommend grilling on a charcoal grill for extra flavor.
165°F is the “safe” temperature for chicken, however the texture is better at 175°F for dark meat. There is not a lot of carry-over, so between 175° and 180° is ideal for the chicken hindquarters. If cooking breast meat, you can remove it at 165°F.
Nutrition
Calories: 430kcalCarbohydrates: 16gProtein: 28gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 156mgSodium: 2493mgPotassium: 554mgFiber: 1gSugar: 11gVitamin A: 255IUVitamin C: 1mgCalcium: 177mgIron: 2mg
Tried this recipe?Let us know how it was!
