|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Roast Chicken with Spiced Yogurt |
|
Serves: 6 Print this Recipe3 to 3 1/2 pounds broiler-fryer chicken 1/4 cup plus 1/2 teaspoon water 1/4 teaspoon ground dry mustard 1 cup nonfat plain yogurt 1/4 cup lemon juice 1/2 teaspoon salt 1/2 teaspoon ground cardamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1/4 teaspoon pepper 1 clove garlic, chopped Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon of the water with the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water; pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 375°. Remove chicken from marinade; reserve marinade. Place chicken on rack in shallow roasting pan. Insert thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 to 1 1/4 hours, brushing marinade over chicken during last 30 minutes of roasting, until thermometer reads 180° and juice is no longer pink when center of thigh is cut. Remove chicken from pan; keep warm. Stir 1/4 cup water into pan drippings; heat just until hot. Remove and discard chicken skin. Serve chicken with sauce. 1 Serving: Calories 160 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 65mg; Sodium 270mg; Carbohydrate 4g (Dietary Fiber 0g); Protein 25g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chicken ’n’ Pepper Stir-fry Oven-Fried Chicken Chicken-Basil Noodles Spicy Citrus Chicken Roast Chicken with Spiced Yogurt Chicken with Garden Vegetables Sun-Dried Tomato and Apricot Chicken Cholesterol Myths Chicken with Bell Peppers Spicy Shredded Chicken and Vegetables Sauerkraut and Chicken Casserole Coconut Curry Chicken Sangria Salsa Yogurt-Lime-Marinated Chicken Chinese Chicken Salad with Peanut Dressing Chicken Lo Mein Curried Chicken-Rice Salad Stir-fried Chicken Pitas Spicy Mexican Torte Chimichangas Super-Easy Chicken Stir-fry Spicy Mexican Skillet Chicken Thai Chicken Skillet Thai Seasoning Mix Italian Chicken Skillet Baked Lemon Chicken Oven-Barbecued Chicken Microwave Chicken Nuggets Apricot Honey Sauce Raspberry-Peach Chicken Chicken Safety Chicken Breasts with Sun-Dried Tomato Sauce Chicken with Fennel Tequila Chicken Rosemary-Mustard Chicken Chicken Ratatouille Chicken and Asparagus Roulades Mock Hollandaise Sauce Quick Chicken Ideas Chicken with Orange Glaze Chicken Breasts Dijon Italian Chicken Stir-fry Garlic Chicken Kiev Flavor Boosters Garlic Chicken and Mushrooms Cilantro Pesto Chicken Chicken-Rice Casserole Zesty Sangria Chicken Margarita Chicken Cuban Glazed Chicken Warm Peanut Dressing Jamaican Jerk Chicken Spicy Curried Chicken with Couscous Sweet-and-Sour Chicken Chicken Gazpacho Salad Hot Chicken Salad with Plum Sauce Warm Thai Chicken Salad Chicken and Tortellini Salad Chicken-Artichoke Toss Honey-Glazed Turkey with Roasted Pineapple Turkey Pie Eating Out Curried Turkey Spaghetti Turkey Teriyaki Meatballs Turkey with Chipotle Sauce Turkey with Red Wine Sauce Turkey Pasta with Pesto Turkey Soft Tacos |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
