We learned about this shortcut recipe from my friend Andrea: For 9 pieces of chicken (here, 3 boneless skinless breasts cut in half widthwise and 6 skin-on, bone-in drumsticks), marinate in 1 ½ Tbsp Weber garlic-sriracha seasoning (a dry seasoning) and 2 tsp 2% plain yogurt (we used Greek), making sure the seasoning and yogurt are evenly distributed among the chicken pieces. We marinated overnight. When ready to cook, preheat oven to 425 (see Note 2). Prepare two baking sheets, line each with foil, then place a baking rack in each. Mist each rack with oil spray. Place the drumsticks on one baking rack in a single layer, and place the half-breasts on the other. Place the drumstick tray on the bottom rack of the oven and the breast rack on the middle rack. Oven-roast, turning over midway, until the knife comes out clean (about 45 mins for breast, 50 mins for drumsticks). We also finished the drumsticks under the broiler to crisp the skin (broiler on low, top rack for a few mins). We served this with oven-roasted asparagus and jasmine rice. (Aug. 2018)
Note: The original recipe from Andrea was 18 pieces chicken, 3 Tbsp Weber seasoning, and 1 Tbsp 2% plain yogurt.
Note 2: You also can preheat oven to 400. Then line two baking sheets with foil (we recommend against spraying the foil with oil, as the skin and fat from the chicken releases a lot of oil when roasting). Then place the chicken (skin side down) for 15 mins. Then turn over and continue baking until knife comes out clean (about 35-40 mins), for a total cooking time of 50 to 55 mins. (Jan. 2019)
Cooking Adventures 