Yogurt-Marinated Roast Chicken
Updated March 20, 2024
- Total Time
- 2 hours
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes, plus at least 1 hour marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ½cup plain full-fat yogurt
- 2teaspoons kosher salt (such as Diamond Crystal), or 1 teaspoon fine sea salt or coarse kosher salt
- 3½ to 4pounds bone-in, skin-on chicken pieces (or one whole chicken of equal weight, see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
622 calories; 43 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 53 grams protein; 707 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large bowl, resealable container or zip-top bag, stir together the yogurt and salt. Pat the chicken dry, then add to the yogurt and coat every nook and cranny with the yogurt. Cover and refrigerate for at least 1 hour but preferably longer, up to 24 hours.
- Step 2
Heat the oven to 425 degrees and line a sheet pan with parchment paper. Scrape off excess yogurt, then transfer the chicken to the sheet pan, skin side up. Roast until browned and cooked through, 35 to 40 minutes for pieces and 45 to 50 minutes for a whole chicken. (For the juiciest results, check that the breast is at least 155 degrees and the dark meat at least 165 degrees in the thickest parts.)
Tip
- For even browning and cooking, if using a whole chicken, spatchcock it first. To do so, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone to release it. Flip the chicken, open it up and set it breast side up. Flatten the chicken by pressing firmly in the center; you should hear a crack.
Private Notes
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Cooking Notes
KT
Tasty. IMO, too much salt. I added 1 tsp garam masala to the marinade, which was really good. I used nonfat yoghurt, because that was what I had, and it worked well for thighs. Not sure it would work as well for breasts or whole chicken. I roasted quartered red potatoes (tossed with olive oil and ground pepper) with the chicken, since there was room on the baking sheet. Mixed an extra 1/4 cup with yoghurt with 1/2 tsp garam masala as a dip - delicious with both the chicken and the potatoes.
mandeman
We make something similar only with more kick. Add lemon juice, crushed garlic, thinly sliced red onion, dash of olive oil, salt & pepper. Let it marinade for at least 1-2 hours: if short on time, 30 minutes on the counter will do the job.
kate
I added some spices (paprika, garlic powder, flavored salt blend, chili powder) to the marinade and left it for 4 hours - definitely worth jazzing it up more than just salt in my opinion!
Liz
Salt is crucial to the brining/tenderizing process. I found a teaspoon of Diamond kosher to be barely sufficient and will shower the chicken with salt and pepper just before baking. Makes for very juicy chicken!
Justin
I would guess nonfat would work fine - it's about the acid and enzymes in the yogurt more than the fat.
Edith
I regularly make a similar recipe, adding za'atar and garlic. Always a hit. If you don't have the full-fat yogurt, low-fat works just as well. I usually keep some of the marinade aside, before I add the chicken, and use it as a sauce.
Austin N.
So juicy, and so easy. As suggested by others I added paprika, cayenne, a bit of rosemary, crushed garlic, and salt and pepper to the yogurt before coating the chicken. Spatchcocked, and placed the chicken on a bed of quartered potatoes and sliced onions. Can’t wait to make this one again.
GS
I added fresh dill, crushed garlic, pink salt, freshly ground black pepper, lemon juice and olive oil to my homemade Greek yogurt for this dish, and it was DELICIOUS. My friend and I both thought it was perfect. Next time I'll marinate it longer, but even with only an hour in the fridge it was fantastic.
Dana Pehrson
I used party wings and added za'atar, sumac and Aleppo to the yogurt and salt mixture. Came out perfect!
Meg
Delicious and so easy! Used chicken thighs. Skin rendered beautifully, nice and crisp. chicken was very moist. Yes it’s simple but sometimes that’s all you want.
Emma
Love this as an alternate version of Samin Nosrat's "Buttermilk Chicken" - reminding me that chicken + salt + a dairy product with mild acidity + time = tender, juicy chicken. In the future, I might experiment with sour cream and kefir. Thanks again, Ali, for another smash hit!
Bob
Added 1 teaspoon each of Garran masala, cardamom and cumin. Chicken was very soft but somewhat bland.
Bruce
The simplicity of this dish isn't matched by the flavor it delivers. I added fresh thyme, hot praprika, and gochuchang flakes to the yogurt, applied it to the chicken, and let it sit (covered) for about 7 hours in the frig. Upon finishing its time in the oven, the bone-in, skin-on thighs had crispy skin and moist, tasty meat, but there wasn't a trace of the marinade flavor. Next time, I'll skip bothering with the marinade and roast the chicken plain.
Elliot
I can't imagine half a cup of yogurt is enough to coat this much chicken.
Alison
I use plain non-fat yogurt, tandori spices, boneless skinless chicken thighs and marinade overnight. I add 5% plain yogurt in most chicken recipes even if not called for. Makes it very tender.
Shrubber
I second the motion to add more lemon juice, salt, garam masala, white pepper, and whatever you like to the marinade. Make it as punchy as you want. Or not! This is a good basic technique that can go in different directions.
Patty
I’ve made this twice and was disappointed both times. Chicken was dry and flavorless. Probably just me but I tried.
Chin
Great way to use up expired yogurt!
kate
I added some spices (paprika, garlic powder, flavored salt blend, chili powder) to the marinade and left it for 4 hours - definitely worth jazzing it up more than just salt in my opinion!
Bea
Would Greek yogurt work for this?
Match W.
Yes, it's just a bit thicker so not as easy to slather in the nooks and crannies. You can just stir it vigorously or add a tiny splash of water or milk to loosen it up.
Jean-Jacques, Belgium
If you add a little olive oil to the marinade, the chicken can be barbecued after about 20 hours. To ensure that the oil and yoghurt remain a homogeneous mixture, I add a little sweet mustard, which acts as an emulsifier. And spices, of course. Serve with a dry rosé wine.
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