Greek Yogurt Apricot Roasted Chicken Recipe

Hey there, fellow food adventurers! So, I just took a delicious dive into the tantalizing world of apricot-infused magic with this spatchcocked chicken masterpiece, and trust me—this is the kind of recipe that’ll turn your dinner table into a five-star dining experience. Brace yourselves for a juicy, flavor-packed journey that starts with Greek yogurt goodness and ends with a golden, crispy perfection. 🧡🐔🍋

Combining the tangy creaminess of Greek yogurt with the sweet and floral notes of fresh apricot preserves creates a mouthwatering chicken marinade. Garlic, rosemary, and thyme infuse the meat with their aromatic essence.

Olive oil and lemon juice up the tenderizing ante, adding zesty brightness.

Ingredients

• Greek Yogurt: High in protein, adds creaminess and tenderness.
• Apricot Preserves: Natural sweetness, provides a luscious glaze.
• Olive Oil: Healthy fats, enhances cooking and flavor.
• Lemon Juice: Adds tangy brightness, tenderizes the meat.
• Rosemary: Pine-like aroma, boosts flavor complexity.
• Thyme: Earthy and minty, enhances aromatic profile.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds), spatchcocked or cut into parts
• 1 cup plain Greek yogurt
• 1/4 cup fresh apricot preserves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons apricot halves, for garnish (optional)
• Lemon wedges, for serving

How to Make this

1. In a big bowl, combine Greek yogurt, apricot preserves, olive oil, lemon juice, minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes if using. Whisk all these together until blended well and keep aside.

2. Insert the spatchcocked or halved chicken into the marinade, left for at least two hours (preferably overnight) to allow the flavor to permeate the meat. Cover and refrigerate.

3. Heat the oven to 400°F (200°C) beforehand.

4. Take the chicken out of the fridge and let it reach room temperature, approximately 15-20 minutes, before roasting.

5. Foil a baking sheet and set a wire rack over it. Lay out the marinated chicken on the rack, skin side up.

6. In the preheated oven, roast the chicken for 40-50 minutes until the internal temperature reads 165°F (74°C) and the skin has turned a golden brown and crispy shade.

7. If you wish, you can add apricot halves to the baking sheet 10 minutes before the end of the roasting for an added boost of flavor.

8. When the chicken is done, take it out of the oven and allow it to rest for 10 minutes before you serve it.

9. Dress the chicken with the roasted apricot halves and serve with lemon wedges on the side.

10. Savor the exquisitely roasted Apricot Chicken with Greek yogurt, complemented perfectly by your preferred side dishes.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Foil
7. Baking sheet
8. Wire rack
9. Oven
10. Meat thermometer

FAQ

• Can I use boneless chicken for this recipe?Indeed, chicken thighs or breasts without bones can be utilized. Modify the cooking time for these cuts, as they usually require less time to reach doneness.
• What if I don’t have fresh apricot preserves?Another fruit preserve, such as peach or marmalade, may be used instead. Adjust sweetness to your liking.
• Is there an alternative to Greek yogurt?You can use normal unflavored yogurt, but it’s better if you go with whole milk yogurt. This will keep your creaminess factor up. Also, don’t go with Greek yogurt.
• How do I spatchcock a chicken?To spatchcock, take kitchen shears and cut along either side of the backbone to remove it. Next, flatten the chicken by pressing down on the breastbone.
• What temperature should the chicken reach to be fully cooked?A meat thermometer will read 165°F (74°C) when it is checking the internal temperature of the food.
• Can I marinate the chicken overnight?Indeed, allowing the food to soak in the marinade overnight will intensify the flavors, but make certain it is stored in the refrigerator.
• Can I make this dish without the red pepper flakes?Of course! The red pepper flakes provide the spice, so leave them out if you want a less fiery flavor.

Greek Yogurt Apricot Roasted Chicken Recipe Substitutions and Variations

1 cup plain Greek yogurt
substitute with 1 cup plain full-fat yogurt or sour cream for similar texture and acidity.
1/4 cup fresh apricot preserves
Substitute with:
1/4 cup peach preserves to maintain the flavor profile but change the base fruit.
OR
1/4 cup mango chutney for a distinctly different fruity flavor.
2 tablespoons olive oil: replace with 2 tablespoons of avocado oil or melted coconut oil for comparable richness and moisture.
1 tablespoon fresh rosemary, chopped: substitute with 1 tablespoon dried rosemary (use half the amount, about 1/2 tablespoon) or fresh sage for a different herbal note.
1 tablespoon fresh thyme leaves: substitute with 1 tablespoon dried thyme (use half the amount, about 1/2 tablespoon) or fresh oregano, for a different aromatic undertone.

Pro Tips

1. Marinade Penetration: For deeper flavor, make small cuts in the chicken before marinating. This allows the marinade to seep into the meat, enhancing taste and tenderness.