We’re big into plain yogurt over here in the Fultz household. It’s one of our pantry staples. But like anything when it comes to food, sometimes you get on a kick and then you hit a plateau where you’re over it. Or, at least you pull back from the overabundance and gently tell it that you need a little space.
So I found myself with two tubs of plain yogurt. One unopened and one partially opened, with a looming expiration date. What to do? What to do? You bake chicken with a savory yogurt glaze, that’s what you do.
Here’s how easy it is to whip together.
There are two important ingredients in play here with this recipe. One obviously is the yogurt. The other ingredient involves you taking stock of your spices. Go on, open up the pantry door and take a long hard look. Look past the single spices and herbs and start pulling out those blended mixes that are piling up. Montreal Chicken, Crazy Jane, you know you have one or two that you’ve barely touched. For me, I had a pile of bulk spices from a recent trip to Kansas City. What you’re looking for is a spice that would go well with roasted chicken and has salt as a main ingredient.
Chop up parsley (you have some on hand, right?), mince shallots (every good foodie has this on hand, right?), and add a touch of crumbled blue cheese to a bowl of plain yogurt and mix until you have a smooth blend. Cover chicken breasts, chicken parts, or a whole chicken and roast in the oven for forty minutes. The yogurt will sink into the skin of the chicken and leave a pretty patchwork of parsley that both smells and tastes heavenly.
Okay, now it’s your turn. What overabundance of spices did you end up using? Don’t have any yogurt? Sour cream will work wonderfully! In fact, conduct your own experiment and do half the chicken with yogurt and half the chicken with sour cream. Tell me which one you prefer.
Happy pantry shopping!
Eat well, my friends. Eat well.
Lyndi
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