Yogurt-Roasted Spatchcock Chicken
90 min563 kcal each
A dry-brined, flattened whole chicken in a smoky paprika-cumin Greek-yogurt marinade, roasted until burnished and juicy. One bird gives four generous high-protein meals.
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Plan this recipeIngredients
for 4 servings- Whole chicken, spatchcocked980 g
- Sea salt2 tsp
- Greek yogurt, plain, low-fat200 g
- Garlic powder2 tsp
- Onion powder1 tsp
- Smoked paprika1 tbsp
- Ground cumin2 tsp
- Dried thyme2 tsp
- Black pepper2 tsp
Method
Prep 30 min · cook 60 min- Rub the salt all over the chicken, including under the skin, and leave uncovered in the fridge for 2–4 hours.
- Mix the yogurt with the spices into a thick marinade and rub it all over and under the skin.
- Seal the chicken in a bag or container and marinate in the fridge for at least 4 hours, up to 24.
- Heat the oven to 200 °C. Set the chicken on a rack over a tray and roast for about 1 hour, turning the tray halfway, until the breast reads 71 °C.
- Tent with foil and rest 10 minutes so it climbs to 74 °C, then carve.
- Keeps 4 days in the fridge or 3 months frozen (off the bone). Eat cold or reheat covered at 180 °C for 10 minutes.
Nutrition
per servingCal
563
Protein
51g
Carbs
1.97g
Fat
38g
Of 1.8g of sugar per serving, 0g is added sugar.
Of 38g of fat per serving, 11g is saturated.
