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Roasted Chicken with Curried Buttermilk Dressing and Cucumber Salad
Recipes
Roasted Chicken with Curried Buttermilk Dressing and Cucumber Salad
6 servings
2 hours, 30 minutes total (Active 40 minutes)

Ingredients

  • 5 lemons, for juice
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons salt-free curry powder, divided
  • 2 ½ teaspoons kosher salt, divided
  • 4 chicken leg quarters (or bone-in, skin-on thighs and drumsticks; about 4 ½ lb total)
  • ¼ cup water
  • Aluminum foil
  • 1 hothouse cucumber
  • 1 medium yellow onion
  • 2 green onions
  • 3 tablespoons fresh dill, divided
  • 3 tablespoons fresh mint, divided
  • 1 cup nonfat plain Greek yogurt
  • ¾ cup whole buttermilk
  • 1 tablespoon ginger stir-in paste
  • 1 ½ cups jasmine (or basmati) rice (optional for serving)
  • 1 package naan (optional for serving)

Steps

    1. Preheat oven to 375°F. Juice lemons (9 tablespoons). Combine 3 tablespoons lemon juice, 3 tablespoons oil, 2 tablespoons curry powder, and 1 ½ teaspoons salt; whisk to blend.
    2. Arrange chicken skin-side up in large roasting pan (or large disposable foil pan). Loosen skin and rub lemon mixture all over chicken, including under skin (wash hands).
    3. Add water to roasting pan and cover very tightly with foil. Bake 1 ½ hours or until chicken is very tender and 200°F.
    4. Meanwhile, slice cucumber and yellow onion thinly. Toss cucumbers and yellow onions with 1 teaspoon salt, place in colander set in large bowl, and chill 1 hour.
    5. Chop green onions, dill, and mint finely. Place in medium bowl: yogurt, buttermilk, ginger paste, green onions, 2 tablespoons dill, 2 tablespoons mint, 3 tablespoons lemon juice, and remaining 1 tablespoon curry powder and ½ teaspoon kosher salt. Whisk to blend and chill until ready to serve.
    6. Cook rice following package instructions, if using.
    7. Drain pan drippings from chicken, reserving for another use if desired. Increase oven to 450°F. Arrange chicken skin-side up on baking sheet and bake 20 minutes or until skin has browned and crisped. Heat naan following package instructions, if using.
    8. Toss cucumbers and yellow onions with remaining 3 tablespoons lemon juice, 2 tablespoons oil, and 1 tablespoon each dill and mint. Serve chicken, cucumber salad, and dressing with rice and naan, if using.

    Chef's Tip: Try this tasty side dish. Drain and rinse 1 (29 oz) can chickpeas, place in saucepan, and add chicken drippings. Simmer 15 minutes or until thickened and hot.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 470, Total Fat 27g, Sat Fat 6g, Trans Fat 0g, Chol 220mg, Sodium 1050mg, Total Carb 10g, Fiber 1g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 46g, Vitamin D 2%, Calc 8%, Iron 15%, Potassium 15%