Ginger-Garlic Roasted Chicken

A yogurt marinade, seasoned with fresh lemon juice, garlic and ginger, flavors these chicken breasts and adds golden browning during roasting. If you have the time, let the chicken marinate up to a day ahead for the fullest flavor. The sweet potatoes roast alongside the chicken, allowing the juices to intermingle and providing the perfect accompaniment.


4 bone-in skin-on chicken breast halves
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper


2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Dash to 1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon black peper
1 1/2 lb. sweet potatoes (orange), peeled, cut into 1/2-inch strips*
1 tablespoon extra-virgin olive oil

1. Heat oven to 425ºF. Coat large rimmed baking sheet with cooking spray. Using kitchen shears, trim back and rib bones attached to chicken. Combine all remaining chicken ingredients in large bowl. Add chicken, turning to coat. (Chicken can be made to this point 1 day ahead; cover and refrigerate.)

2. Remove chicken from yogurt mixture; place on baking sheet. Discard remaining yogurt mixture. Combine all of the sweet potato ingredients, except sweet potatoes and oil, in small cup. Combine sweet potatoes and oil in large bowl; toss with curry mixture to coat. Arrange on baking sheet around chicken.

3. Bake 20 minutes; turn sweet potatoes. Bake an additional 15 to 20 minutes or until chicken is brown and no longer pink in center and sweet potatoes are lightly browned and tender.

4. Servings

PER SERVING: 380 calories, 15 g total fat (3.5 g saturated fat), 32 g protein, 28 g carbohydrate, 75 mg cholesterol, 510 mg sodium, 4.5 g fiber

TIP *Look for deep-orange sweet potatoes, often labeled as yams.

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