Kefir-Marinated Roast Chicken with Herb Infused Potatoes

Kefir-Marinated Roast Chicken with Herb Infused Potatoes

Marinated in Kefirlab’s Plain Kefir and herbs, the chicken turns out juicy and flavorful.

Paired with roasted baby potatoes seasoned with smoked paprika and garlic, this dish is both tasty and easy to make.

Perfect for family dinners or a special meal, it offers a comforting and delicious experience that everyone will love.

Simple ingredients and easy steps make this recipe a go-to for any occasion!

Estimated Nutritional Values

Ingredients for 6 servings

For the Chicken:

• 1 whole chicken (3-4 lbs)
• 2 cup Kefir Lab’s Plain Kefir
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• Salt and pepper to taste

For the Potatoes:

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

How to make it

Marinate the Chicken:

1. In a large bowl, combine Kefirlab’s plain Kefir, olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, and thyme. Mix well.
2. Season the chicken generously with salt and pepper.
3. Place the chicken in a large resealable plastic bag or a bowl and pour the kefir marinade over it.
4. Seal the bag or cover the bowl and refrigerate for at least 4 hours or overnight.

Prepare the Potatoes:

1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the halved baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the potatoes on a baking sheet in a single layer and roast in the oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.

Roast the Chicken:

1. Remove the marinated chicken from the refrigerator and let it come to room temperature.
2. Preheat the oven to 400°F (200°C).
3. Place the chicken on a roasting rack in a roasting pan. Pour any remaining marinade over the chicken.
4. Roast the chicken for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
5. Let the chicken rest for 10-15 minutes before carving.

Serve:

1. Slice the rested steaks into thin strips.
2. Arrange the roasted carrots on a serving platter and top with sliced steak.
3. Drizzle the Kefir sauce over the steak and carrots.
4. Garnish with additional chopped parsley and dill, if desired.

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