Pesto Yogurt Roast Chicken
Marinate the chicken in the pesto-yogurt mixture up to one day ahead.
- 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
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.