Roast Chicken with Mint and Yogurt Sauce
Now that I think about it, I don’t know anyone who doesn’t like chicken (if there’s someone out there, raise your hand). It’s one of those dishes with which you’ll win over both kids and adults, and you’ll never get tired of experimenting with new flavors, because it goes well with almost everything. Considering that I hadn’t eaten it for quite a while—I’ve been eating mostly fish lately, even though in this country it’s not very widely consumed—this week it was time to prepare something different.
The special touch of this recipe is, besides the mint, the yogurt sauce, whose mild flavor pairs wonderfully with the chicken. It’s also one of my first experiences eating poultry with yogurt, highly recommended!
Ingredients for 2 people
2 chicken quarters
1 lemon
4 sprigs of fresh mint
4 tablespoons of honey (any type; I used linden honey)
4 tablespoons of plain yogurt
2 tablespoons of oil (I used extra virgin)
Salt and pepper
Preparation
First, prepare the sauce so its ingredients can blend while you cook the chicken. Start by grating the lemon zest until you have about 2 teaspoons, and set it aside.
Chop the leaves from 2 sprigs of mint and mix them with the yogurt and lemon zest. Season with salt and pepper to taste and store the sauce in the fridge until ready to serve.
Squeeze the lemon, chop the leaves from the remaining 2 sprigs of mint, and mix these with the honey.
Wash the chicken quarters and place them in a baking dish. Pour the mixture over them and roast in a preheated oven at 200ºC for about 45 minutes, turning them halfway through so they cook evenly on both sides.
Serve with the yogurt sauce you prepared earlier and kept in the fridge.
Notes
You can also eat it without the yogurt sauce; in that case, use only two tablespoons of honey in the mixture.