In the middle of winter, I like to cook roasts on the weekend. I find them tasty, warm, and good for the soul. As an added bonus, you can use the leftover chicken and bones to make a hearty chicken soup. This is a wonderful recipe from The Stonyfield Farm Yogurt Cookbook, written by Meg Cadoux Hirshberg. This book really helps you expand the possibilities of cooking creatively and deliciously with yogurt. I hope you enjoy this easy-to-prepare recipe!

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Ingredients

2 cups plain yogurt

6 tablespoons Dijon mustard

6 cloves garlic, minced or crushed

2 teaspoons ground ginger

Salt and freshly ground black pepper to taste

1 3-4 pound chicken, skinned

Mix together the yogurt, mustard, garlic, ginger, and salt and pepper. Put the chicken in an ovenproof dish, and spread the mixture over it. Cover and let the chicken marinate in the refrigerator for at least 2 hours (preferably overnight).

Preheat the oven to 375 degrees F. Bake the chicken, uncovered, for approximately 1.5 hours until it has browned and is cooked through. Baste often with the sauce.

Nutritional information per serving: assuming 2 servings

417 calories
14 g total fat
(4.6 g saturated fat)

12 g carbohydrate
260 mg calcium
53 g protein

Portions:
2 Protein, 1 Dairy, 1 Extra