Loading...
We need to remember one critical component in the fight against opioid addiction. That being: if you do not start...

Winner, winner chicken dinner

Yogurt Marinated Chicken

Yogurt marinated chicken and potatoes with lemon, garlic and ginger.

Loading…

Wednesday, May 15, 2019

If you are searching for an easy and rewarding family dinner, then look no further than a chicken. A whole roasted chicken is a weeknight wonder, yielding a bounty of comforting food with little effort.

It will fill your home with tantalizing aromas while it roasts, amply feed a family of four with leftovers for lunch, and bestow you with the goods for a rich and restorative stock. For complete dinner ease, throw a bunch of sturdy vegetables, such as potatoes or root vegetables, into the pan around the chicken, and let them braise in the pan juices while the chicken cooks.

I roast a chicken like this nearly every week. For variety, I will change it up with a rub or a marinade, depending on the mood or season. Prefer something cozy and traditional for a gray and rainy day? Then keep it simple with olive oil, rosemary, thyme and pan gravy. Feeling spicy? Give it a dry rub with an elixir of Southwestern spices spiked with cayenne.

Craving travel and far-flung inspiration? Then try this heady recipe, and slather the chicken with a thick yogurt marinade infused with lemon, garlic, cardamom and ginger.

The yogurt is a wonderful tenderizer, is commonly used in Middle Eastern and Indian dishes as a marinade, and imparts a delicious tang. It's also a great vehicle for a shower of spices and aromatics that will satisfy any culinary wanderlust influencing your craving.

** ** **

Yogurt Marinated Chicken and Potatoes With Lemon, Garlic and Ginger

Active Time: 20 minutes

Total Time: 1 hour and 30 minutes, plus resting time

Yield: Serves 4 to 6

For the chicken:

1 whole free-range or organic chicken, 4 to 5 pounds

3 garlic cloves, minced

1/4 cup Greek whole milk yogurt

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon finely grated peeled fresh ginger

1 1/2 teaspoons salt

1 teaspoon finely grated lemon zest

1 teaspoon ground cardamom

1/2 teaspoon freshly ground black pepper

For the potatoes:

1 1/2 to 2 pounds baby potatoes, halved if large

2 tablespoons extra-virgin olive oil

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Fresh cilantro for garnish

Thirty minutes before roasting, remove the chicken from the refrigerator. Preheat the oven to 425 degrees. Rinse the chicken all over and inside the cavity with cold water and pat dry with paper towels.

Combine the garlic, yogurt, lemon juice, olive oil, ginger, salt, lemon zest, cardamom and black pepper in a small bowl and whisk to blend. Rub the paste all over the outside of the chicken, between the skin and breast, and inside the cavity. Place, breast-side up, in the center of a baking pan or large ovenproof skillet.

Prepare the potatoes: Toss the potatoes, olive oil, paprika, salt and black pepper in a bowl. Scatter the potatoes around the chicken.

Transfer the pan to the oven and roast for 30 minutes. Remove from the oven and, using tongs, carefully turn the chicken over, breast-side down. Stir the potatoes. Return the pan to the oven and bake for 20 minutes.

Remove and once again turn the chicken over, breast-side up. Return to the oven and cook until chicken is thoroughly cooked and thigh juices run clear when pierced with a knife, about 20 minutes, depending on the size of the chicken. (If the chicken becomes too dark before thoroughly cooked, lightly cover with foil.)

Remove from the oven and transfer the chicken to a cutting board. Loosely tent with foil and let rest 10 to 15 minutes before carving.

Carve the chicken and serve with the potatoes and the pan juices. Garnish with fresh cilantro.

Lynda Balslev is an award-winning cookbook author, recipe developer, tester and editor. Taste Food is distributed by Andrews McMeel Syndication.

Loading…

Humans of Greenville

@HumansofGville

Local photographer Joe Pellegrino explores Greenville to create a photographic census of its people.

Look

May 22, 2019

When I was young, one of my favorite side dishes was rice pilaf. It came in a slim box with a portion of rice and a sachet of spices, dehydrated chicken stock — and goodness knows what else — all set to prepare with water on the stovetop.

The results were salty, addictive and…

Homemade Rice Pilaf

May 22, 2019

Summer is almost here and that means many local restaurants and eateries will be featuring new products that pay homage to the hot summer months. They will not only cool us off with fun summer drinks and help us unwind, but help you enjoy a relaxing meal with fresh veggies, seafood and other summer…

20190509_132556.jpg

May 22, 2019

Q: You write about eating more dark leafy greens. I don’t know what you mean. Don’t tell me to look it up on the web. I don’t use a computer. HF, Farmville

A: I of course, like all the nutrition experts, encourage you to eat more vegetables. The MIND diet, a science-based diet to…

Kolasa, Kathy

May 21, 2019

The Legacy Motown Revue is set to play the third Concert on the Common at 6 p.m. Wednesday at the Greenville Toyota Amphitheater on the Town Common, 105 E. First St.

The two-hour show is the among five free events offered by Inner Banks Media with cooperation from Greenville Recreation and…

mowtown.jpg

May 19, 2019

“You have a purpose — you are somebody.”

That was the message for approximately 80 senior adults at the 16th annual Senior Citizens Appreciation Ceremony from keynote speaker Willis Bernard, co-pastor of About My Father’s Business Ministries.

The three-hour lunchtime…

051619senior-4.jpg

May 19, 2019

 

Patty's Place is a small downtown restaurant that serves lunch from 11 to 4. The place is busy, but quick, clean and pleasant. Patty cooks everything herself, the menu is short and the regular customers love it.

Her specialty is a large wedge of crustless green-chile quiche with a side salad…

JimMullen

May 19, 2019

 

Elizabeth City native De’Shawn Charles Winslow’s debut novel, “In West Mills” might be the blackest novel set in North Carolina this year, maybe ever.

This book is all about African Americans living and struggling in eastern North Carolina from about 1940 to 1987.…

In West Mills

May 19, 2019

I love foreign languages and travel, I love alpine skiing and I love interesting local color. So when I had a chance to take a four-week paid sabbatical from work some years ago, I spent more than a year researching the perfect destination that could scratch all those itches simultaneously. Ruthie…

Bob Garner

May 19, 2019

Mom was our navigator, and her GPS was a 1966 book of maps that needed no correction for millionths of seconds.

In those days, the Global Positioning System was a military secret, so when she planned a 14,000-mile summer trip, she was on her own with pencils and a few brochures. In January she…

judithannmoses.jpg

May 17, 2019

I’ve never thought Keanu Reeves was a great actor, but I’ve loved many of his movies.

“Point Break” was a thrill ride. The “Bill & Ted” movies were a hoot. Those “Matrix” blockbusters were memorable sci-fi. And his “John Wick” action…

051719SherrilRhoades
210 stories in Look. Viewing 1 through 10.
«First Page   «Previous Page        
Page 1 of 21
        Next Page»   Last Page»