1 cup plain fat-free Greek yogurt
1 Tbsp smoked paprika
2 Tbsp extra-virgin olive oil
1 tsp. kosher salt
1 3.5-lb. whole chicken, cut into parts
1 lb. tiny new potatoes
Finely chopped parsley for garnish, optional
1. In a very large bowl stir together the yogurt, paprika, olive oil, and salt. Add the chicken pieces to the bowl and turn to coat with the yogurt mixture. Cover the bowl with plastic wrap and marinate in the refrigeration for 2 to 8 hours.
2. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Cut the potatoes in half, and lay them on the parchment paper, cut side down, leaving a little distance between them.
3. Place the chicken pieces on the potatoes. Roast for 45 to 60 minutes, or until chicken is done (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Sprinkle the chicken and potatoes with the parsley. Serve the rest with a simple green salad. Makes 6 servings.
Notes: Another recipe from last year, and again I don't remember my impressions of it very well. We used thighs instead of a whole chicken. It was good, but I think the picture in the magazine made it look better than it ended up tasting. Source: October 2011 edition of Parents Magazine, page 168.