- One whole chicken
- 2 cups plain full-fat or low-fat yogurt
- 3 medium cloves garlic, chopped
- 1 large shallot, chopped
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh dill
- 1 Tbs. cracked black peppercorns
- 1 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
Put the chicken on a cutting board breast side down. Use poultry shears to cut along both sides of the backbone; remove and discard the backbone. Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.
In a gallon-size resealable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight.
Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put it skin side up on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Roast the chicken, uncovered, until an instant-read thermometer inserted in the thigh reads 170°F, 45 to 50 minutes. Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.
(Fine Cooking, 2012)