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Pesto Yogurt Roast Chicken

139

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

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Marcus Nilsson

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • wrentana
    11 JUL, 2013
    This recipe looked good & I clicked the email 'see the recipe.' Couldn't print it, so I read it. "Step 1 Preheat oven. . . marinate chicken 1 hour/overnight." Should I leave my oven on? And, the critical part of this recipe, the "pesto-yogurt sauce," where is it? In the video the recipe is different, but shows how to make pesto & add yogurt to make the sauce. The ingredients are not all listed for the recipe. What's different that will insure that the skin "will never get soggy." Yowzah!
    Reply
  • bikracer1
    11 JUL, 2013
    I agree with the other reviewers, this web design while pretty, is not user friendly and doesn't work properly on the iPad. I can see the bar with the print icon from my desktop computer but it is invisible from my iPad. I also agree that recipes included as ingredients should be linked to. You shouldn't have to search for them. The old web site was very useful and user friendly. Didn't you do any user testing before launching this new site?
    Reply
  • technogrannie
    10 JUL, 2013
    Please bring back the previous format so recipes can be easily printed from an iPad. I agree with others that newer is not necessarily better. The taupe colored bar with the printer icon is visible on the desktop computer but not on my iPad. Recipe sounds good though.
    Reply
  • zabe11
    10 JUL, 2013
    Why did you change the format? Go back to the way it was.
    Reply
  • Screen Name fourth try
    9 JUL, 2013
    Agree that the sauce recipe should be included.....it is just so much easier to have it "all" on one page!!.......and I wish the web master would take this site back to the previous way of printing as I think the printed copy looked so much nicer!!!!......change is not "always" good!!!!.....if I have to go searching for part of a recipe I won't be making it........
    Reply
  • MS11892400
    9 JUL, 2013
    The Pesto Yogurt Sauce recipe can be found here on Martha's website: http://www.marthastewart.com/342376/pesto-yogurt-sauce?search_key=pesto%20yogurt The correct pesto to yogurt ratio is 1:3 (i.e. 1/2 Cup Basic Pesto Sauce to 1-1/2 Cups Plain Yogurt) plus salt & pepper.
    Reply
  • nanocherie
    9 JUL, 2013
    Yes people the pesto-yogurt recipe should be included in the print version, but all you need do is watch the video and Sarah will tell you how to make.
    Reply
  • cookie_man
    9 JUL, 2013
    You can do a search for the pesto-yogurt sauce, the recipe is very easy, only a couple of ingredients
    Reply
  • Heikeb
    9 JUL, 2013
    Please update to add a link to the Pesto Yoghurt sauce recipe.
    Reply
  • Mitch33
    9 JUL, 2013
    Recipe sounds delicious but I agree, the yogurt pesto sauce recipe should be included or at least a link.
    Reply