It's time to tell fried chicken to move over! Today's recipe for a pesto-and-yogurt-roasted chicken is easier to make, unbelievably flavorful, and much healthier than the other picnic chicken of choice. And since the skin on this recipe will never get soggy, you can prepare this dish early in the morning and then pack it up until you're ready to serve. Surprise everyone at your table with this outstanding and packable meal!
Pesto Yogurt Roast Chicken
Marinate the chicken in the pesto-yogurt mixture up to one day ahead.
1 whole chicken (3 1/2 to 4 pounds) cut into 8 pieces
1/4 teaspoon coarse salt and ground pepper
2 cups pesto-yogurt sauce
2 garlic cloves
1 tablespoon extra-virgin olive oil
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1. Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
2. Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.
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