If you love chicken, but are constantly looking for new, creative and tasty ways to prepare it, Chef Michael Symon has the perfect solution using Dannon Oikos Greek Yogurt.
Marinating the chicken in yogurt makes it moist, juicy and unbelievably flavorful. Smoked paprika, garlic, cumin and orange give the chicken a slightly exotic flavor and fills the whole kitchen with a tremendous citrusy and slightly smoky aroma that is just heavenly.
Browning the chicken on the stove first and then transferring to the oven is a practice that is commonly done in restaurants. The chicken will be perfectly cooked, with a beautiful, golden crust.
Be sure to thoroughly wipe the excess marinade off chicken before browning, wotherwise, it won’t crisp up and may have a tendency to stick to the skillet.
Find Dannon Oikos Greek Yogurt at Reasor’s and other local stores.
Dannon® Oikos® Plain Greek Nonfat Yogurt Roasted Chicken with Cumin and Orange
Makes 4 servings
By Michael Symon
Ingredients:
- 4 skin on chicken breasts
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 1 orange, zest and juice
- 2 cloves fresh garlic, chopped
- 3 tablespoons olive oil
Instructions:
1. Season the chicken breasts with plenty of salt and pepper on both sides then place them in a gallon sized resealable bag.
2. Whisk together the Dannon Oikos Plain Greek Nonfat Yogurt, cumin, smoked paprika, orange zest, juice and garlic. Pour this mixture in to the bag with the chicken, seal and make sure all of the chicken gets coated. Marinate in the refrigerator for 1 hour or up to 3.
3. Remove your chicken from the fridge 30 minutes prior to cooking to take the chill off of it.
4. Remove the chicken from the marinade, wiping off any excess and preheat your oven to 400 degrees. Discard the marinade.
5. Place a large sauté pan over medium heat. When the pan is hot, add the olive oil along with the chicken, skin side down.
6. Cook for about 2 minutes, until the skin is golden brown then flip the chicken and place the whole pan in the oven. Roast for 25-30 minutes until the chicken has finished cooking through. Remove the chicken from the oven and let it rest for 5 minutes.
7. Slice and serve with Creamless Corn (can remove skin from chicken before eating).
