Roast Chicken with Yogurt Sauce
Succulent, golden roast chicken meets a vibrant, creamy yogurt sauce in this crowd-pleasing recipe that's perfect for dinner celebrations or cozy family meals. The chicken is seasoned with a flavorful olive oil and garlic rub, infused with the fresh aromatics of rosemary and lemon, and roasted to juicy perfection. Paired with a refreshing yogurt sauce made with grated cucumber, dill, and a hint of honey and cumin, this dish strikes a perfect balance between rich, roasted flavors and zesty, cooling accents. Ready in just over 90 minutes, this easy-to-follow recipe promises restaurant-quality results at home. Serve it with your favorite sides for a wholesome, impressive meal that everyone will love.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves
- 2 sprigs Fresh rosemary
- 1 piece Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Greek yogurt
- 0.5 piece Cucumber
- 1 tablespoon Fresh dill
- 1 teaspoon Honey
- 0.5 teaspoon Ground cumin
Instructions
Preheat the oven to 425°F (220°C).
Rinse and pat dry the whole chicken with paper towels. Ensure the cavity is empty and the bird is clean.
In a small bowl, mix olive oil, 2 minced garlic cloves, salt, and black pepper.
Rub this mixture all over the chicken, including under the skin if possible, to ensure seasoning throughout.
Stuff the cavity of the chicken with the rosemary sprigs and half a lemon (sliced). Tie the legs of the chicken together with kitchen twine.
Place the chicken on a roasting rack in a baking dish. Roast in the oven for 90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken (avoid the bone).
While the chicken is roasting, prepare the yogurt sauce. Grate the cucumber and squeeze out excess moisture using a clean kitchen towel.
In a bowl, mix the Greek yogurt, grated cucumber, remaining 2 minced garlic cloves, chopped fresh dill, juice from half a lemon, honey, ground cumin, and a pinch of salt. Adjust seasoning if needed and refrigerate until serving.
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roast chicken with the chilled yogurt sauce on the side. Enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 16.0 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
