Roast Half Chicken & Yogurt Sauce with Potatoes, Zucchini, & Olive Tapenade
Hands-Off Cooking

Roast Half Chicken & Yogurt Sauce

with Potatoes, Zucchini, & Olive Tapenade

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
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For hands-off cooking, you’ll roast chicken (simply seasoned with paprika, garlic powder, and more) at the same time as your side of vegetables. It’s served with a duo of easy sauces: a flavorful spin on Niçoise tapenade gives a bright lift to the roasted vegetables, while a creamy yogurt sauce brings it all together.

For hands-off cooking, you’ll roast chicken (simply seasoned with paprika, garlic powder, and more) at the same time as your side of vegetables. It’s served with a duo of easy sauces: a flavorful spin on Niçoise tapenade gives a bright lift to the roasted vegetables, while a creamy yogurt sauce brings it all together.

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Roast Half Chicken & Yogurt Sauce with Potatoes, Zucchini, & Olive Tapenade
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Roast the chicken:
1 Roast the chicken:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl; season with salt, pepper, and the spice blend. Drizzle with olive oil and turn to coat. Place the coated chicken on the sheet pan; loosely cover with a second piece of aluminum foil. Roast 23 minutes. Carefully remove and discard the top piece of aluminum foil. Continue to roast 10 to 12 minutes, or until browned and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

Prepare & roast the vegetables:
2 Prepare & roast the vegetables:

While the chicken roasts, wash and dry the fresh produce. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Make the tapenade:
3 Make the tapenade:

While the vegetables roast, finely chop the olives. Finely chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives and peppers, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. 

Make the yogurt sauce:
4 Make the yogurt sauce:

While the vegetables continue to roast, in a bowl, combine the yogurt and remaining vinegar. Season with salt and pepper to taste. 

Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the roasted vegetables. Top the vegetables with the tapenade. Serve with the yogurt sauce on the side. Enjoy! 

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Roast the chicken:
1 Roast the chicken:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl; season with salt, pepper, and the spice blend. Drizzle with olive oil and turn to coat. Place the coated chicken on the sheet pan; loosely cover with a second piece of aluminum foil. Roast 23 minutes. Carefully remove and discard the top piece of aluminum foil. Continue to roast 10 to 12 minutes, or until browned and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

2 Prepare & roast the vegetables:

While the chicken roasts, wash and dry the fresh produce. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare & roast the vegetables:
Make the tapenade:
3 Make the tapenade:

While the vegetables roast, finely chop the olives. Finely chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives and peppers, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. 

4 Make the yogurt sauce:

While the vegetables continue to roast, in a bowl, combine the yogurt and remaining vinegar. Season with salt and pepper to taste. 

Make the yogurt sauce:
Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the roasted vegetables. Top the vegetables with the tapenade. Serve with the yogurt sauce on the side. Enjoy!