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To prepare


  1. Clean and trim the poultry if necessary and pat dry with a paper towel.
  2. Season the cavity with salt and pepper and stuff with the onion, thyme and lemon. Place the chicken into a ceramic vessel.
  3. In a medium-sized mixing bowl combine Oikos Greek yogurt, olive oil, garlic, oregano, smoked paprika, Sriracha sauce, lemon zest and juice, salt and pepper. Whisk to combine.
  4. Pour over the chicken and work over the entire surface by hand. Place the dish into the fridge and allow it to marinate for 4 hours. Next, remove the chicken and discard the remaining marinade.
  5. Season the entire chicken with salt and pepper to taste. Place the chicken into a preheated oven set to 425°F (220°C)
  6. Roast for 10 minutes and then turn the heat down to 350°F (180°C).
  7. Continue roasting the chicken for 1-1 ¼ hours until a thermometer inserted into the thigh reads 155°F (68°C).
  8. Remove the chicken and allow it to rest for 15 minutes before eating. Serve alongside simple potato dishes with a simple green salad.

Greek Yogurt Marinated, Whole Roasted Chicken with Olive Oil and Smoked paprika

Nothing says family dinner like roast chicken. This recipe uses a Greek yogurt marinade to let the flavours of lemon, herbs and smoked paprika shine and will also be a hit cold in salads—if you have any leftovers, that is!

Author: Andréanne Tremblay-Lebeau

Registered Dietitian

Dinner

Ingredients


  • 1 whole organic roasting chicken
  • ½ medium-sized Vidalia onion, cut in half
  • 1 small handful fresh thyme
  • 4 slices of lemon
  • 500 g tub plain Oikos Greek Yogurt
  • ¼ cup (60 ml) extra-virgin Greek olive oil
  • 2 gloves organic garlic, minced on a fine rasp
  • 1 tbsp. (15 ml) dried oregano
  • 2 tsp. (10 ml) wood smoked paprika
  • 1 tsp. (5 ml) Sriracha hot sauce
  • The zest of ½ a ripe lemon
  • The juice of 1 ripe lemon
  • 2 tsp. (10 ml) kosher salt
  • 1 tsp. (5 ml) freshly cracked black pepper
  • Kosher salt and freshly cracked black pepper
x 3-5

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