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What You’ll Need:

1 whole chicken defrosted

4 tablespoons mixed fresh herbs

1 tablespoon dried herb mix

4 tablespoons plain Greek Yogurt

2 Tablespoons Pachi’s garlic paste

1 tbsp. salt

½ teaspoon pepper

How To Make Roasted Chicken

Preparation

– minutes

Cooking

– minutes

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Procedure:

So first, we are gonna season the chicken for at least for 2 hours or if you can leave it overnight, that would be amazing.

Grab a mixing bowl add a teaspoon of salt, a teaspoon of pepper, garlic paste, rosemary or you can use whatever herbs that you have you can even mix in a different kinds of herbs if you wish but rosemary is just really good with chicken. It gives you that aromatic smell! Lastly, we add 4 tablespoons of Greek Yogurt.

Now mix them all together.

After you have that all mixed up, we now move on to applying it to the chicken.
Here’s the secret, We are going to season the chicken from the inside of the skin! Lift the skin from the meat but do not peel it out completely. You should be able to slip your fingers inside the skin

Now put a tablespoon of mixture inside the skin

Press it and then spread it out, It should look like this

Do this to the other side and the legs as well. This will protect the meat of the chicken from drying.

After that, add some on the inside of the chicken and also on the outside (on the skin). If by accident the skin tears out, don’t worry just use a toothpick and stick it back.

Tie the chicken across the legs

Tuck the wings inside. You might have to break them a little bit so they stay inside and now you have your whole chicken ready to go into the oven.

Now you have the moist-iest chicken! Enjoy!

Hi! Welcome to Pachi the Colombian Cook!

Today, we are gonna make the most moist chicken roasted chicken you ever tasted!

As you can see for this recipe, you need garlic paste.

You can get the recipe here http://pachi.com/how-to-cook-garlic-paste/

Now let’s start!

Roasted Chicken

Serving Size: 5

Calories per serving: 416 per servings

Fat per serving: 258 cal

Roasted Chicken

Carbs 17 cal Protein 141 cal, ¼ chicken, with skin -100 cals for leaving the skin off after baking.

Ingredients

  • 1 whole chicken defrosted
  • 4 tablespoons mixed fresh herbs
  • 1 tablespoon dried herb mix
  • 4 tablespoons plain Greek Yogurt
  • 2 Tablespoons Pachi’s garlic paste
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. So first, we are gonna season the chicken for at least for 2 hours or if you can leave it overnight, that would be amazing.
  2. Grab a mixing bowl add a teaspoon of salt, a teaspoon of pepper, garlic paste, rosemary or you can use whatever herbs that you have you can even mix in a different kinds of herbs if you wish but rosemary is just really good with chicken. It gives you that aromatic smell! Lastly, we add 4 tablespoons of Greek Yogurt.
  3. Now mix them all together.
  4. After you have that all mixed up, we now move on to applying it to the chicken.
  5. Here’s the secret, We are going to season the chicken from the inside of the skin! Lift the skin from the meat but do not peel it out completely. You should be able to slip your fingers inside the skin
  6. Now put a tablespoon of mixture inside the skin
  7. Press it and then spread it out, It should look like this
  8. Do this to the other side and the legs as well. This will protect the meat of the chicken from drying.
  9. After that, add some on the inside of the chicken and also on the outside (on the skin). If by accident the skin tears out, don’t worry just use a toothpick and stick it back.
  10. Tie the chicken across the legs
  11. Tuck the wings inside. You might have to break them a little bit so they stay inside and now you have your whole chicken ready to go into the oven.
  12. Now you have the moist-iest chicken! Enjoy!

Notes

Carbs 17 cal
Protein 141 cal,
¼ chicken, with skin -100 cals for leaving the skin off after baking.

http://pachi.com/how-to-make-roasted-chicken/

Nutritional Info

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