Browse All Recipes

Baked chicken with yoghurt

Australian Gourmet Traveller recipe for baked chicken with yoghurt.

  • 30 mins preparation
  • 3 hrs 20 mins cooking
  • Serves 6
  • Print
Baked chicken with yoghurt
The light, fresh flavours in this recipe are similar to those in the Italian dish maiale al latte - pork cooked in milk. The yoghurt becomes curds that more than make up for in flavour what they lack in looks.


  • 50 ml olive oil
  • 1 chicken (about 1.7kg), jointed
  • 500 ml chicken stock (2 cups)
  • 400 gm Greek-style yoghurt
  • 8 golden shallots, diced
  • 2 garlic cloves, crushed
  • 4 thyme sprigs
  • Finely grated rind and juice of 1 lemon
  • 1 tbsp Greek honey
Burghul salad
  • 200 gm fine burghul (1¼ cups)
  • 2 vine-ripened tomatoes, diced
  • 2 spring onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup (firmly packed) each flat-leaf parsley and mint, finely chopped
  • 2 tbsp olive oil
  • Juice of 1 lemon, or to taste
  • Seeds of ¼ pomegranate


  • 1
    Preheat oven to 160C. Heat oil in a large casserole over medium-high heat, add chicken and cook until browned all over (5-10 minutes), then add remaining ingredients. Cover with baking paper and a lid and braise in oven until very tender (2-3 hours).
  • 2
    Meanwhile, for burghul salad, place burghul in a bowl, pour over boiling water to cover by 2cm and stand until tender (5-10 minutes). Drain well, scatter over a tray and stand to dry (30 minutes). Season to taste, transfer to a bowl with remaining ingredients, toss to combine and serve with chicken.