Try this Greek Yogurt Chicken recipe, or contribute your own.
Suggest a better descriptionWash the chicken & pat dry. Coat the chicken thoroughly with yogurt. Place in a roasting pan & refrigerate for at least 8 hours.
Preheat oven to 400*. Season the chicken with rosemary, salt & pepper (or Greek seasoning) & any optional seasonings. Wash the lemon. Cut off the ends just enough to expose some pulp, pierce in a few places & place in the cavity of the chicken. Roast at 400* for 1 to 1 1/2 hours or until done.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 381 | ||
Calories from Fat: 243 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 123.6mg | 38 % | |
Sodium 133.8mg | 5 % | |
Potassium 413.2mg | 11 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.8g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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