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Yogurt Marinated Half Chickens + Feta Cucumber Salad
Half chickens marinated in yogurt spiced with garlic, basil, cumin, and turmeric. Served with thinly sliced cucumbers, sweet peppers, and feta salad.
Whole chickens are one of my favorite things to make. They are incredibly versatile, they can take the flavor of anything and there is a piece for everyone.
For this recipe, I decided to go a little heavier on the spices. This is in no way your typical Sunday roasted chicken. It super tender and juicy from the yogurt marinade. It is packed with spices like red pepper, cumin, turmeric, and garlic. Its also served with a super light and refreshing cucumber and sweet pepper feta salad. To tame your palette in between bites.
The only thing missing was some fluffy pita and hummus! Check out my tips and tricks below for the best yogurt marinated half chickens with a feta cucumber salad. Try this recipe out and let me know what you think.
TIPS AND TRICKS FOR THE BEST YOGURT MARINATED HALF CHICKENS + FETA CUCUMBER SALAD
take time to clean the chicken if you make this recipe using a whole chicken as I did. make sure you’re cleaning the chicken at a time where you can focus on it. adding a little extra time to the cleaning can make the chicken more enjoyable especially with the small bones to look out for. if you’re using store-bought half chickens no problem just once them over before marinading, make sure there are no leftover rib bones.
marinade: chicken marinated in yogurt always does best with some time. the acid in the yogurt breaks down the chicken resulting in juicy and fork-tender chicken. just give it two hours if you’re really pressed for time.
baste: yogurt tends to darken or burn. but you need the high heat to get your skin tender because the yogurt can really weigh it down. to help the chicken out I like to baste it every 20 minutes so that it adds a layer of protection.
whisk: when you add the cornstarch and the stock to the pan make sure it’s cool or cold that way the cornstarch doesn’t thicken and clump. by the time the chicken is done, it will develop a pan sauce at the bottom that only needs to be whisked to come together.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- STEWED OKRA & TOMATOES
- FETA AND SUNDRIED TOMATO ROLLED BEEF SHOULDER
- GREEK STYLE RIBS W/ CAPER TZATZIKI
Yogurt Marinated Half Chickens + Feta Cucumber Salad
Half chickens marinated in yogurt spiced with garlic, basil, cumin, and turmeric. Served with thinly sliced cucumbers, sweet peppers, and feta salad.
INGREDIENTS
- 1-2 Whole Chickens , cleaned and spine removed
- 1 Yellow Onion Sliced
- 1c Veggie Stock
- 1Tb Cornstarch
- MARINADE
- 1.5c Greek Yogurt
- 2Tb Olive Oil
- 10 Garlic Cloves, minced
- 1TB Crushed Red Pepper Flakes
- 6 Basil Leaves
- 1tsp Rosemary
- 1tsp Thyme
- 1TB Turmeric
- 1tsp Cumin
- 1tsp Oregano
- 1 Lemon Juice + Zest
- Salt
- Black Pepper
- CUCUMBER SALAD
- 1 Cucumber, sliced
- 1 Small Red Onion, sliced
- 6 Basil Leaves
- 1/2c Greek Yogurt
- 1tsp White Wine Vinegar
- 3Tb Feta
- Black Pepper
- 4 Sweet Pepper, thinly sliced
- 8 Garlic Cloves, minced
- 1tsp Rosemary
- 1tsp Thyme
- Salt
INSTRUCTIONS
- To make marinade combine all ingredients listed.
- Season chicken with salt and pepper under the skin. Slather in the marinade and let sit for 2 hours to overnight.
- In your roasting pan place in sliced yellow onions, veggie stock and cornstarch. Remove the chicken from the yogurt and place on top of the onions. Place into a 375F oven and roast for 1 hour 20 minutes.
- Baste chicken every 20 to 30 minutes.
- To make cucumber salad combine all ingredients listened then season with salt and pepper. Once chicken is cooked serve with rice and cucumber salad
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2 responses to “Yogurt Marinated Half Chickens + Feta Cucumber Salad”
Thank You!
Looks so delicious!