Greek yogurt makes an excellent base for poultry marinades. It not only adds a sour note to the dish, but also tenderizes the meat.
- 1 chicken, about 3 ½- 4 lb
- 1 cup Greek yogurt
- 1 Tbsp Tzatziki spices
- ¼ cup feta water or water + 1 tsp salt
- 1 oz feta, crumbled
- 2 Tbsp olive oil
Wash the chicken. Cut it along the backbone with a knife or scissors to butterfly it, flattening it well.
Mix the remaining ingredients together in a bowl. Coat the chicken well in the marinade. Refrigerate for 12-24 hours.
Preheat oven to 375° F. Place the chicken on a baking tray, skin side up and pour the remaining marinade on top. Let warm to room temperature, 30-60 minutes. Put it in the oven and cook for 1 hour 15 minutes. Let rest 15 minutes before cutting.