Post by Amani on Feb 25, 2004 18:06:38 GMT -5
From today's Washington Post's Food section's "Dinner in 35 Minutes" column.
Roast Chicken With Yogurt Garlic Sauce
About 4 pounds bone-in, skin-on chicken parts (breasts or legs or an assortment)
About 2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
2 cloves garlic, peeled
1/4 teaspoon sea salt
1 cup (8 ounces) plain yogurt, preferably whole milk
Preheat the oven to 475 degrees. Line a rimmed baking sheet or roasting pan with foil.
Pat the chicken dry and place on the pan. Drizzle with oil and rub to coat. Season with salt and pepper to taste. Place a large skillet over medium-high heat until hot but not smoking. Add the chicken, skin-side down, and sear without moving until golden brown, about 4 minutes. Turn the chicken, transfer to the oven and roast until the chicken is cooked through and the juice runs clear, 15 to 20 minutes, depending on the size and cut (white meat cooks a bit more quickly than dark meat).
Meanwhile, on a cutting board, using the flat side of a chef's knife, smash the garlic. Sprinkle with salt and mince and mash the garlic into a paste. Scrape the mixture into a bowl, add the yogurt and stir to combine. Set aside.
Serve the chicken immediately and pass the sauce on the side.
Makes 4 servings.
Adapted from "Sydney Food" by Bill Granger.
Per serving (using white meat and skin): 664 calories, 78 gm protein, 3 gm carbohydrates, 36 gm fat, 240 mg cholesterol, 11 gm saturated fat, 507 mg sodium, trace dietary fiber.
Roast Chicken With Yogurt Garlic Sauce
About 4 pounds bone-in, skin-on chicken parts (breasts or legs or an assortment)
About 2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
2 cloves garlic, peeled
1/4 teaspoon sea salt
1 cup (8 ounces) plain yogurt, preferably whole milk
Preheat the oven to 475 degrees. Line a rimmed baking sheet or roasting pan with foil.
Pat the chicken dry and place on the pan. Drizzle with oil and rub to coat. Season with salt and pepper to taste. Place a large skillet over medium-high heat until hot but not smoking. Add the chicken, skin-side down, and sear without moving until golden brown, about 4 minutes. Turn the chicken, transfer to the oven and roast until the chicken is cooked through and the juice runs clear, 15 to 20 minutes, depending on the size and cut (white meat cooks a bit more quickly than dark meat).
Meanwhile, on a cutting board, using the flat side of a chef's knife, smash the garlic. Sprinkle with salt and mince and mash the garlic into a paste. Scrape the mixture into a bowl, add the yogurt and stir to combine. Set aside.
Serve the chicken immediately and pass the sauce on the side.
Makes 4 servings.
Adapted from "Sydney Food" by Bill Granger.
Per serving (using white meat and skin): 664 calories, 78 gm protein, 3 gm carbohydrates, 36 gm fat, 240 mg cholesterol, 11 gm saturated fat, 507 mg sodium, trace dietary fiber.