Recipes Ingredients Meat & Poultry Chicken Pesto Yogurt Roast Chicken 2.9 (139) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 28, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 Marinate the chicken in the pesto-yogurt mixture up to one day before roasting. Ingredients 1 whole chicken (3 ½ to 4 pounds) cut into 8 pieces ¼ teaspoon coarse salt and ground pepper 2 cups pesto-yogurt sauce 2 garlic cloves 1 tablespoon extra-virgin olive oil Directions 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. Marcus Nilsson Rate it Print