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A whole golden roasted yogurt-marinated chicken with herbs and lemon in a roasting pan with vegetables
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Yogurt-Marinated Roast Chicken

A whole chicken marinated in seasoned yogurt and roasted until the skin is impossibly crispy and the meat falls-apart tender. The oldest trick in the book, made new again.
Course Main Course
Cuisine American
Keyword chicken recipes, heritage recipes, main dishes, sunday dinner, yogurt-marinated roast chicken
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 1 whole chicken, 4-5 pounds patted dry
  • 1 cup plain whole-milk yogurt not Greek
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper optional
  • 1 lemon, zested and juiced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pound baby potatoes, halved optional
  • 2 carrots, cut into chunks optional
  • 1 onion, quartered optional
  • fresh herbs thyme and rosemary sprigs for the roasting pan

Instructions

  1. In a large bowl, mix the yogurt, garlic, olive oil, smoked paprika, cumin, onion powder, cayenne, salt, and black pepper into a thick paste.
  2. Pat the chicken dry with paper towels. Rub the yogurt marinade all over the chicken — under the skin, inside the cavity, everywhere. Place in a large bowl or roasting pan, cover, and refrigerate for at least 4 hours (overnight is best).
  3. When ready to cook, pull the chicken out of the fridge and let it sit at room temperature for 30-45 minutes. Preheat your oven to 425°F.
  4. Place the chicken breast-side up on a rack in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen twine if you like.
  5. Roast for 1 hour and 15 minutes, or until the skin is deeply golden and crispy and a thermometer inserted in the thickest part of the thigh reads 165°F.
  6. Let the chicken rest for 15 minutes before carving. The yogurt marinade makes this bird incredibly juicy, so don't skip the resting — it needs time to reabsorb all those good juices.

Recipe Notes

Use regular whole-milk yogurt, not Greek. Greek yogurt is too thick and doesn't spread as evenly. The yogurt's natural acidity tenderizes the meat — that's why this technique has been used for centuries across dozens of cultures. Leftovers make incredible chicken salad, tacos, or soup the next day. Always use a meat thermometer — it takes the guesswork out of knowing when your chicken is done. 165°F in the thickest part of the thigh, every time.