This is a recipe I make quite often and results in a very tender and juicy chicken because of the yoghurt marinade.
Leftovers are amazing in sandwiches or salads.
3 lb. Chicken
2 onion quartered with their golden skins still on
a few carrots, peeled in chunks
2 celery stalks, cut in to large pieces
2 bay leafs
1 garlic head separated
For the marinade;
1/2 C. Greek yoghurt 10% fat
20 tbsp. olive oil
1/2 tsp. prepared mustard
1 tsp. honey
1/2 tsp. black pepper
1 1/2 tsp. salt
1 tsp. onion powder
1/4 C. fresh parsley chopped
1 tsp each dried thyme and tarragon
1 tbsp. fresh basil chopped
1/2 tsp. fennel seeds, crushed
Mix the marinade ingredients.
Rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
Heat oven to 200 C / 350 ° F. Put the onions,carrots, celery, garlic, rosemary and the torn up bay leafs in a roasting tin. Sit the chicken on top.
Put a small oven proof container in the bottom of the oven filled with water, about a cup is enough. This will ensure a moist Chicken.
Place the chicken in the oven and roast for 1 and a half hours to 1 hour and 45 minutes or until the thigh juices run clear when tested with a skewer. ls the chicken get to dark by the legs or the top of the back, just cover that small area loosely with tin foil.
When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest for 10 minutes before serving.
Serve with the roast onions, carrots, garlic cloves and pan gravy.
Not quite what you are looking for? How about Pollo al Ajillo, Chicken in Garlic Sauce .