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Roast Chicken With Spiced Yogurt Recipe
|Broiler fryer chicken||4 Pound|
|Dry mustard||1⁄4 Teaspoon|
|Unflavored yogurt||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Salt||1 1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Crushed red peppers||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4079 Calories from Fat 2534
% Daily Value*
Total Fat 281 g432.5%
Saturated Fat 83 g414.9%
Trans Fat 0 g
Cholesterol 1390.1 mg
Sodium 4295.3 mg179%
Total Carbohydrates 21 g6.8%
Dietary Fiber 1.3 g5.1%
Sugars 12.1 g
Protein 346 g692.8%
Vitamin A 55.7% Vitamin C 100.7%
Calcium 50.6% Iron 96.7%
*Based on a 2000 Calorie diet
Mix 1/2 teaspoon water and the mustard in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red peppers and pepper.
Pour over chicken; turn to coat well with marinade.
Cover and refrigerate 12 to 24 hours.
Place chicken on rack in shallow roasting pan, reserving marinade.
Roast uncovered in 375° oven, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 to 2 1/4 hours.
Remove chicken from pan; stir in 1/4 cup water.
Heat just until hot.