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One-Pan Spiced-Yogurt Rubbed Chicken with Herbed Potatoes
Recipes
One-Pan Spiced-Yogurt Rubbed Chicken with Herbed Potatoes
6 servings
1 hour, 30 minutes total (Active 20 minutes)
Ingredients
  • Reynolds Kitchens Parchment Paper
  • 1 cup Cabot Whole Milk Plain Greek Yogurt
  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper, divided
  • 1 whole chicken (4–6 lb)
  • 3 tablespoons grapeseed oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon cilantro stir-in paste
  • 1 tablespoon parsley stir-in paste
  • 1 tablespoon Gourmet Garden Garlic Stir-In Paste
  • 24 oz fingerling potatoes
  • 2 tablespoons fresh chives
  • 1 (12 oz) container Cedar's Cucumber Garlic Dill Tzatziki, for serving
Steps
  1. Preheat oven to 450°F. Line baking sheet with parchment paper. Combine in medium bowl: yogurt, curry powder, turmeric, garlic powder, onion powder, salt, and ½ teaspoon pepper; stir until blended.
  2. Remove neck and gizzards from chicken, if needed. Place chicken breast-side down on cutting board with "tail" facing you. Cut along each side of backbone with electric knife (or kitchen shears). Turn chicken over and use heels of your hands to press down on both breasts, cracking and flattening breastbone. Remove wing tips, if desired. Arrange chicken breast-side up in center of baking sheet.
  3. Rub entire chicken with yogurt mixture; lift skin from breast and coat breast meat (wash hands). Bake 15 minutes, then reduce oven temperature to 375°F.
  4. Meanwhile, combine in large bowl: oil, cumin, coriander, cilantro paste, parsley paste, garlic paste, and remaining ½ teaspoon pepper; stir until blended. Add potatoes to bowl and toss to coat.
  5. Remove chicken from oven and arrange potatoes evenly on baking sheet around chicken. Bake 40–45 minutes until potatoes are tender and chicken is 165°F. Remove from oven and let stand 10 minutes to rest before slicing. Slice chives thinly, then sprinkle over chicken and potatoes. Serve chicken and potatoes with tzatziki on the side.

Amount per ⅙ recipe serving: Calories 640, Total Fat 33g, Sat Fat 11g, Trans Fat 0g, Chol 140mg, Sodium 870mg, Total Carb 33g, Fiber 3g, Sugars 9g, Protein 49g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 30%