Chicken and Rice Cart Inspired Whole Roast Yogurt Marinated Chicken
Yogurt is one of the best chicken-marinade ingredients in your pantry. The acid in yogurt tenderizes meat, resulting in a juicy and flavorful roast bird. I often use it with spices found across middle eastern cooking to create an at home version of one of my favorite New York City meals: The chicken and rice combo. Delicious chicken, aromatic yellow rice, and fresh veggies make an ideal weeknight dish.
For the marinade
- 1 whole Kadejan Chicken
- 1 cup plain Greek yogurt, or plain yogurt
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- Salt and pepper to taste
- 2 teaspoons lemon juice
- ½ cup olive oil
For the rice
- 1 cup long grain rice
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons turmeric
- 2 teaspoons smoked paprika
- Salt and pepper
- Bay leaf
- 2 cups chicken broth
For the chicken and rice garnishes
- cherry tomatoes, halved
- Cucumbers, sliced
- Romaine or iceberg, shredded
- Tzatziki (1/2 cup greek yogurt, shredded cucumber, lemon juice, olive oil, dill, salt)
- Hot sauce of choice
The Chicken
- In a bowl, mix enough yogurt to cover your chicken (about 1 cup for 3 pounds of bird) with your spices, salt, pepper, lemon juice, and olive oil.
- Lay your chicken on it’s roasting dish (sheet pan, dutch oven, cast iron).
- Cover every part of your chicken with your yogurt marinade. Make sure to get into the nooks and crannies. Let sit in the fridge for at least two hours to overnight.
- When ready to cook, pre-heat oven to 425F.
- Roast chicken until thickest part (like the thigh or center of the breasts) reaches165F. Check the temperature of your chicken at 30 minutes, expect to roast for 45-50. If making the yellow rice, the 30 minute temperature check is a good time to start that cooking.
- Pull from oven and let rest for ten minutes to keep juices from running out.
- Carve your bird into breast, thighs, and drummies. You can keep the chicken on the bone, but if you’re opting to take the meat off the bones do it while the bird is hot. Snack on the wings. Chef’s treat.
The Rice
- Add butter to a heavy bottom pan. Sautee onion until translucent, 6-8 minutes. Add garlic and stir for 30 seconds. Add spices (turmeric, bay leaf, salt, pep) and stir for 30 more seconds.
- Add rice and toast for 2 minutes.
- Add chicken broth slowly while stirring the rice. Once the broth is boiling, reduce to a simmer and cover the pot. Cook for about 20 minutes until rice is tender.
- Take off heat and fluff.
The Tzatziki
- Mix shredded cucumbers, dill, lemon, and oil with Greek yogurt. Salt to taste.
Plating
- Add rice, chicken, chopped tomato, cucumber, and lettuce to your plate. Top with drizzle Tzatziki sauce and hot sauce. Serve with warm pita.
