Roast Chicken with Capers and Yogurt
Chicken provides complete protein and B vitamins, while capers and yogurt bring a savory tang. Marinating the flattened bird helps it roast evenly and develop browned skin.
Finely chop the onion (35 g), garlic (16 g), and capers (25 g). Combine them with greek yogurt (60 g), wine vinegar (15 g), water (15 g), harissa paste (15 g), stevia (21 g), dijon mustard (15 g), and table salt (2 g). The vinegar, water, and salt provide the marinade’s tangy, briny base.
Coat the chicken (1200 g) on all sides and marinate it in the refrigerator for at least 1 hour, preferably overnight. Before roasting, shake off the excess marinade, cut along the backbone, open and flatten the bird, then pat it thoroughly dry with paper towels.
Roast at 180 °C for about 45–50 minutes. Use a thermometer to check the thickest part of the breast and thigh; the poultry must reach 74 °C. If needed, continue roasting in short intervals and check again.
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