~3lb whole chicken (broiler)
2 teaspoons sea salt (for dry brining)
3/4 cup (7oz) 2% Greek yogurt
2 teaspoons garlic powder
1 teaspoon onion powder
1 tbsp smoked paprika
2 teaspoons cumin
2 teaspoons dried thyme (or choice of herb)
2 teaspoons cracked pepper
Instructions
Rub sea salt all over the chicken, including underneath the skin, then set aside in the fridge uncovered for 2 – 4 hours.
Mix the marinade ingredients in a bowl; it should be thick, creamy, and fragrant. Remove the chicken from the fridge. Rub the marinade all over the chicken, covering it completely, including under the skin (which is likely MOST important because it flavors the meat).
Place the chicken in a closable container or a large plastic sealing bag, and try to remove as much air as possible. Seal the bag/container and marinate in the fridge for at least 4 hours up to overnight.
Remove the chicken from the container/bag. Please note that after marinating, a lot of the yogurt may have been absorbed by the chicken skin, so the chicken may look a little drier than it did before you placed it in the container/bag. There is no need to add more yogurt or any other condiment.
Set the oven to 400F. For BEST results, place the chicken on a rack that nestles inside of a baking tray/dish. Roast the chicken for about 1 hour, rotating halfway through, or until the temperature of the breast is 160F.
Once the chicken reaches the temperature of 160°F, remove the chicken from the oven. Add a foil “tent” over the chicken to lock in the juices before cutting, and so that the chicken finishes rising to at least 165F – 168F, at which the USDA indicates is safe to eat. For maximum flavor, let it rest for at least 10 minutes.
Enjoy with your favorite veggies and sides!
Ingredients
~3lb whole chicken (broiler)
2 teaspoons sea salt (for dry brining)
3/4 cup (7oz) 2% Greek yogurt
2 teaspoons garlic powder
1 teaspoon onion powder
1 tbsp smoked paprika
2 teaspoons cumin
2 teaspoons dried thyme (or choice of herb)
2 teaspoons cracked pepper