Pesto-Yogurt Roast Chicken
Two supermarket staples -- basil pesto and tangy Greek yogurt -- are the power couple behind this flavorful roast-chicken dish.
- Total Time:
- Servings: 6
Photography: Con Poulos
Source: Everyday Food, April 2011
- Coarse salt and ground pepper
- 2 garlic cloves
- 1 tablespoon extra-virgin olive oil
- 2 cups Pesto-Yogurt Sauce
- 3 1/2 to 4 pounds chicken drumsticks
On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Drag the blade at an angle across mixture until a paste forms. Transfer garlic paste to a large bowl and whisk in oil and Pesto-Yogurt Sauce; season with pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour (or up to overnight).
Preheat oven to 425 degrees. Line a baking sheet with foil, then top with parchment paper. Arrange chicken in a single layer on sheet. Bake until skin is crisp and chicken is cooked through, 25 to 30 minutes, turning halfway through.