Savory baked chicken

10 garlic cloves
1 1/2 tsp salt, divided
1 cup plain yogurt
1 Tbsp grated lime rind
1 (4 1/2 pound) whole chicken
3 fresh cilantro sprigs
vegetable cooking spray
1 /2 tsp coarsely ground pepper

process garlic and 1 tsp salt in a food processor 2 seconds until smooth, stopping to scrape down sides as needed. remove and reserve 1 Tbsp garlic mixture. stir together remaining garlic mixture, yogurt, and lime rind.

if applicable, remove giblets from chicken and reserve another for use. Rinse chicken, and pat dry. loosen and lift skin from chicken with fingers. do not detach skin. spread reserved 1 Tbsp garlic mixture evenly underneath the skin. Place cilantro sprigs underneath skin. carefully replace skin, and secure with wooden picks. spread yogurt mixture evenly over chicken and inside cavity. cover and chill 8 hours.

preheat oven to 375. wipe excess yogurt mixture from outside of chicken with paper towel. place chicken on a lightly greased wire rack in an aluminum foil lined broiler or jelly roll pan. coat chicken with cooking spray and sprinkle with pepper and remaining 1/2 tsp salt.

bake at 375 for 45 minutes; cover loosely, and bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 165. let chicken stand for 10 minutes before slicing.



Using left overs from this savory baked chicken:


SPICY CHICKEN-RICE BOWL

1 1/2 cups uncooked long-grain rice
2 Tbsp butter
1 Tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 Tbsp red curry paste
2 Tbsp fresh lime juice
2 tsp grated fresh ginger
1/2 tsp salt
1 Savory baked chicken, shredded (about 3 cups)
1 1/2 cups fresh steamed green beans cut into 1 inch pieces
1/2 red bell pepper, cut into thin strips
1/2 cup chopped cilantro

prepare rice according to package instructions

melt butter in a heavy saucepan over low heat; whisk in flour until smooth. cook, whisking constantly 1 minute. gradually whisk in chicken broth, milk and coconut milk. cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. stir in curry paste and next 3 ingredients. stir in chicken, green beans, and red bell pepper strips into curry mixture; cook 2 more minutes or until thoroughly heated. Stir in 2 Tbsp chopped cilantro. serve chicken mixture over rice. sprinkle with remaining cilantro. serve with lime wedges.