In Greek: κοτόπουλο με γιαούρτι, say: koh-TOH-poo-loh meh yee-ah-OOR-tee
There are many different ways to make chicken with yogurt, some involving yogurt marinades and others adding the sauce after cooking. This easy recipe calls for a lemon juice marinade that allows the lemon flavor to come through, even after the yogurt sauce is added for the last few minutes of cooking time.
The recipe serves 4-5.
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 45 minutes
- 1 fryer chicken, about 3 1/2 – 4 pounds (about 1.5kg), cut in serving-sized pieces
- juice of 2 lemons (about 6-7 tablespoons)
- 1 1/2 teaspoons of sea salt
- 1/2 to 3/4 teaspoon of freshly ground black pepper
- 1/2 cup of olive oil
- 2 tablespoons of butter, melted
- 1/2 cup of water
- FOR THE YOGURT SAUCE
- 1 small packaged cup of Greek yogurt (7 oz., about 240gr)
- 2 eggs, beaten
- 2-3 tablespoons of water
Rinse the chicken and pat dry. Place chicken in a single layer in a shallow pan and, using hands, rub lemon juice, salt, and pepper on all sides of the chicken. Cover and refrigerate for at least 4 hours.
Preheat oven to 375°F (190°C).
Use a little of the olive oil to oil a roasting or baking pan and arrange chicken in a single layer. Pour remaining olive oil and melted butter over the top. Pour water down one side of the pan (not over the top of the chicken) and cook at 375°F (190°C) for about 1 hour and 30 minutes.
Mix together yogurt, eggs, and water to make the sauce. Pour sauce over the chicken, return to the oven and continue to cook at 375°F (190°C) for another 15 to 20 minutes until the sauce thickens and begins to brown.
Yield: serves 4-5
Note: The chicken can be topped with plain yogurt (without the eggs and water), if desired.