PESTO YOGURT ROAST CHICKEN

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Pesto Yogurt Roast Chicken image

Marinate the chicken in the pesto-yogurt mixture up to one day before roasting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 5

1 whole chicken (3 1/2 to 4 pounds) cut into 8 pieces
1/4 teaspoon coarse salt and ground pepper
2 cups pesto-yogurt sauce
2 garlic cloves
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
  • Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.

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