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Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto if you're pressed for time.

Everyday Food, April 2011

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Credit: Con Poulos

Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

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