Recipe: Roasted Chicken and Potatoes with Yogurt, Lemon and Garlic

Serve with baby potatoes roasted in the pan juices. Serves 4 to 6.

For the chicken:

• 1 whole free-range or organic chicken, 4 to 5 pounds
  3 garlic cloves, minced
  1/4 cup whole milk Greek-style yogurt
  2 tablespoons freshly squeezed lemon juice
  2 tablespoons extra-virgin olive oil
  1 tablespoon grated peeled fresh ginger
  1 teaspoon finely grated lemon zest
  2 teaspoons salt
  1 teaspoon freshly ground black pepper
  1/2 teaspoon ground cardamom

For the potatoes:

• 2 pounds baby potatoes, halved if large
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon salt

Thirty minutes before roasting, remove the chicken from the refrigerator. Preheat oven to 425 F. Rinse the chicken all over and inside the cavity with cold water. Pat dry with paper towels. Combine the remaining ingredients in a small bowl and whisk to blend. Rub the paste all over the outside of the chicken, between the skin and breast, and inside the cavity.  Place, breast-side up, in the center of a baking pan or oven proof skillet.

Prepare the potatoes:

• Toss the potatoes, olive oil, paprika and salt in a bowl.
• Scatter around the chicken. Place the pan in the oven.
• Bake for 30 minutes.
• Remove from oven.
• Using tongs, carefully turn the chicken over, breast-side down.
• Stir the potatoes.
• Return to oven and bake for 20 minutes.
• Remove and once again turn the chicken over, breast-side up.
• Return to oven and cook until chicken is thoroughly cooked and thigh juices run clear when pierced with a knife, about 20 minutes.
• Remove from oven.
• Transfer chicken to a cutting board.
• Tent with foil and let rest 10 to 15 minutes before carving.
• While the chicken is resting, return potatoes to oven to keep warm.
• Carve the chicken and return to skillet, nestling the meat between the potatoes in the pan juices.

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Data credit: www.tastefoodblog.com