Yogurt-marinated Chicken with Quinoa Tabouleh

Credit: Catherine Roscoe Barr

Don’t be alarmed if the yogurt mixture curdles a little because of the lemon; you are sure to scrape up every last delicious morsel of sauce from the roasting pan

Yogurt-marinated chicken is juicy on the inside and crispy on the outside, and tabouleh with quinoa is a healthy, hearty side

I had a tub of yogurt and a bunch of parsley that needed to be used so I brainstormed and came up with this meal. I also wanted to try making quinoa again so I threw that into the tabouleh mix instead of bulgur.

This meal isn’t super quick but it’s easy, and while the chicken is cooking you can prepare the quinoa, have a glass of wine and listen to a great music mix.

I love these mixes from SoundCloud.com – they will definitely get you in the mood to cook!

Yogurt-marinated Chicken Ingredients

Serves 6

• 1 whole free-range chicken, butterflied
• 1 cup yogurt
• 1 lemon, juiced
• 4 cloves garlic, minced
• Salt and pepper

Yogurt-marinated Chicken Instructions

1. In large resealable bag, combine yogurt, lemon and garlic.
2. Add chicken, turning to coat.
3. Marinate for up to 24 hours.
4. Preheat oven to 400F.
5. Place chicken in large roasting pan, top with yogurt mixture, and season with salt and pepper.
6. Cook, covered, for 45 minutes, remove lid, and cook for another 15 minutes or until chicken is no longer pink in middle and juices run clear when pierced.
7. Scrape up all of the sauce in the pan and dollop on chicken before serving.

Quinoa Tabouleh Ingredients

Serves 6

• 1 cup quinoa, cooked according to package instructions
• 1 bunch parsley, chopped
• 2 tomatoes, chopped and seeded
• 1 lemon, juiced
• 1 clove garlic, minced
• 1 tbsp olive oil

Quinoa Tabouleh Instructions

1. In large bowl, combine all ingredients, stirring well to combine.