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Yogurt Roasted Chicken Recipe

Yogurt Roasted Chicken Recipe – How to make roast chicken that’s marinated with yogurt overnight – with the video tutorial.

I’ve been making this yogurt roasted chicken at least once a week lately. It’s perfectly crisp on the outside and beautifully tender within.

The chicken tastes like it’s been BBQ’d or cooked on a rotisserie and my family just can’t get enough of it.

The recipe is adapted from a genius recipe in the essential (to me) cookbook Salt, Fat, Acid, Heat by Samin Norat. The original recipe uses buttermilk instead.

How To Make Yogurt Marinated Roast Chicken

Start by washing the chicken and placing it either in a ziploc bag large enough to hold the chicken, or a dish for marinating.

Pour over the yogurt and sprinkle over the salt. Use plain, natural, unflavored yogurt.

Toss the chicken to distribute the yogurt into every corner. Move the chicken to the fridge and marinate it for at least a few hours. Overnight is best for a perfectly succulent chicken.

When you’re ready to roast the chicken, preheat the oven to 220C/428F and line a baking tray with well greased baking foil or paper.

• Remove the chicken from the fridge to come up to room temperature, then remove it from the marinade, scraping off as much yogurt as you can.

• Move the chicken to the prepared baking tray, breast side up, with the legs pointing to the right.

Place the chicken into the preheated oven for 20 minutes, then reduce the heat to 200C/400F and cook for a further 10 minutes.

Then, simply remove the chicken from the oven, carefully swivel it so that the legs point to the left and place the chicken back into the oven to cook for a final 30 minutes or until crisp and done.

Yogurt Roast Chicken Recipe

• 1 Whole Chicken
• 2 Tablespoons Salt
• 2 Cups Plain/Natural Yogurt
• Wash the chicken and move it to a large ziploc bag or dish for marinating.
• Sprinkle the salt over the chicken.
• Pour the yogurt over the chicken and toss the chicken around to fully cover in the marinade.
• Place the chicken into the fridge for at least a few hours, or overnight for perfectly succulent, tender chicken.
• When ready to roast, preheat the oven to 220C/428F and line a baking tray with well greased baking foil or paper.
• Place into the preheated oven for 20 minutes.
• Then, reduce the heat to 200C/400F and cook for a further 10 minutes.
• Remove the chicken from the oven, carefully swivel the chicken so that the legs are pointing to the left.
• Place the chicken back into the oven for a final 30 minutes or until done.
• Remove from the oven, rest for a few minutes and then serve.

More Easy Chicken Recipes

Best Ever Chicken Bake

Low Carb Fried Chicken

Oven Baked Chicken Thighs

Parmesan Chicken Nuggets

Roast Chicken With Potatoes and Carrots

Recipe Video Tutorial

Here’s the video where you can watch the chicken being prepared, step by step. Hit play below or click here to watch on YouTube .

Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

Disclosure – this post contains affiliate links.

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Spiced Roast Chicken With Tangy Yogurt Sauce

By kay chun.

This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it’s lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it’s roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.

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Ingredients

For the roasted chicken.

• ¼ cup neutral oil, such as safflower or canola
• 5 garlic cloves, minced
• 1 tablespoon ground coriander
• 1½ teaspoons ground sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon granulated onion
• ¼ cup chopped cilantro
• 2 tablespoons lemon juice, plus wedges for serving
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• Salt and black pepper

For the White Sauce

• ½ cup plain Greek yogurt (2 percent or whole-milk)
• ¼ cup plus 2 tablespoons mayonnaise
• 1 tablespoon distilled white vinegar
• ¾ teaspoon granulated sugar
• A big pinch of granulated garlic
• A big pinch of granulated onion
• 1 small head iceberg lettuce, shredded
• 2 medium tomatoes, diced
• Warm pita bread and hot sauce (optional)

Nutritional analysis per serving (4 servings)

580 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 16 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 52 grams protein; 1083 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.

Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.

While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.

Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

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Private Notes

Cooking notes.

This is basically identical to how I do it, except this time of year I skewer it and put it on the grill when I can’t stand to turn on the oven that much. Also, it makes great camping food to cook over the fire. The spices make it! Super!

If you don't do chicken with dairy, a tahini sauce also goes gloriously with this, and King Arthur Baking's 'quick and easy flatbreads.'

Made this tonight and my husband inhaled it! Made exactly as printed with one small substitution. As I really don't care for iceberg lettuce, I used finely shredded napa cabbage which I've used in many Indian dishes. Perfect. Encourage the use of hot sauce for serving. I also removed the chicken before 20 minutes as it would have been too dry. Check it at about 12 minutes to guage just how much time is needed.

Turned out really good. I added turmeric and paprika to chicken seasoning and cooked in pan. Otherwise did everything the same. Was a big hit with my 11 year old son.

I've tried replicating Halal cart chicken and this is the closest I've gotten at home. This recipe is so good. My chicken released a ton of water so watch for that, if you want a nice sear you need to drain that off or finish in a hot skillet or grill.

I didn’t have granulated onion so tossed some sliced vidalias onto the sheet pan with the roasting chicken pieces. While the seasoning makes for an exceptional oven roasted chicken thigh, the addition of the dressing, setting all on top of greens and tomatoes takes the entire dish to a higher level. Add in the fact that this dish comes together quickly enough for a weeknight dinner makes this a keeper for me.

And I forgot to mention that we used chicken breasts. It turned out very good.

I marinated the chicken for a few hours, and then added thinly sliced sweet red bell pepper to the salad for crunch, color and taste. Served with Zatar flatbread.

Used rotisserie chicken, and this was easy and really good. The chicken and the yogurt sauce could have used more garlic...but we are quite the garlic lovers.

I use boneless, skinless thighs and cook in a cast iron pan or on the grill. Fantastic.

We made this last night and found it to be really good; threw it under the broiler for the last two minutes. It's really about the garnishes. We did lettuce, cabbage, tomatoes, raw onion and sliced radish. Also served it with our homemade pickled green tomatoes; frankly anything pickled adds the needed acid.

Made this tonight following the recipe except for using 3 cloves instead of 5 of garlic. It can take the 5 cloves I think! I like garlic but don’t want to be overpowered by it. Also my cilantro was a bit tired but what a super yummy meal! I will definitely make this again! I should add that my husband ate two big helpings so it served 3!

This is delicious! I would recommend using half sheet pan vs quarter sheet pan to allow plenty of room so chicken gets crusty and for some find to form on pan. When I used quarter sheet pan (chicken did fit nicely in one layer) but juices didn’t evaporate and the crusty layer didn’t form. This is now going to be in my rotation of recipes! Served with garlic rice. Added a little water to thin out the yogurt sauce so it could be drizzled-who knew such few ingredients could be so flavorful.

Recommend doubling the marinade (or halving the meat!) to really get flavor intense! And throwing the broiler on for a few minutes at the end helped get some delicious crispy bits in there.

Made this following the recipe, added some basmati rice as a side. Very good, and easy…will definitely add to the dinner rotation.

I have tried to replicate this with other recipes, and this was by far the best.

Excellent recipe! I should have heeded the reviews and tried roasting the chicken for 10 minutes before broiling it on high. Some ground cloves to the chicken marinade was nice to have. The white sauce is great with dill, but it will be better if prepared the night before. I enjoyed having this dish with turmeric rice and dill.

I can’t believe the rave reviews on this one! After I made it, I went back through the recipe multiple times to make sure I used the correct measurements for all ingredients. The chicken was fine, but not especially flavorful. 1 tablespoon of vinegar for the white sauce was far too much. Overall a major disappointment.

Used fresh garlic and onion instead - probably would have more kick with the powdered versions. Used mix greens basil as salad base: good Added green onions into yogurt sauce - good Sriracha on top

Used the marinade and made tahini yogurt sauce and rice to go with

This recipe is so good! I used nonfat yogurt instead of oil to make it a little healthier and let the chicken marinate for an hour or so. Roasted on a sheet pan with half a sweet onion sliced. Served with store bought naan, lettuce, tomato and the sauce. I may make it again next week!

So delicious! My son-in-law remembered I made this & requested it again. I used a little over 3lbs of thighs & had enough for 8. Also tripled the sauce as we love the flavor and like to eat it on about anything. Yummy healthy meal. I served it with lemon Parmesan risotto good pairing! A great dinner party meal as you can prep chicken ahead & just toss in the oven. Chicken best served warm or room temperature.

I followed the recipe as shown except I left the boneless thighs whole, and everyone loved it! My wife suggested that this would be outstanding with Naan instead of Pita bread.

Fantastic Easy to make and very tasty

Yum! Used naan and it was easy and delicious.

Y’all: I am vegetarian but I make one carnivore dinner a week for my omnivore family. When I say the smell of this chicken while it was roasting tempted me to try a bite (which I did not) you know it’s that good. Served this in a bowl format with chopped romaine, grape tomatoes, homemade tzatziki and NYT dill rice (look up the rice if you don’t know it, hard yes). Used chicken breasts instead of thighs because my meat eaters are weaklings who do not care for real meat.

Sooooooooo delicious!!

Excellent dish. Easy to prepare, healthy and delicious. Followed the recipe exactly, loved all the flavor combos. Definitely will make this again!!!

There are some recipes, as they come together, that you just know are going to be good. This is one of them. Made it exactly as written and it was amazing. Hit with the whole family and it’s going to the top of my rotation. I pretty often make adjustments to recipes but I can’t think of a thing to change. Not normally a fan of iceberg either but it works here. Yum!!

This was an outstanding recipe. I used Ras El Hanout instead of Garam Masala, and tangerine vinegar that I had in my pantry. I had leftover Spicy Chicken with Tangy Yogurt Sauce (a Kay Chun recipe here on the site) in the fridge, so I combined the leftovers with the chickpeas and sweet potatoes. I can’t believe how unbelievably GREAT these two recipes are together - complimentary, but still each keeps its own identity. I will serve them together from now on.

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Yogurt roast chicken.

September 13, 2020 By hebaqaden Leave a Comment

A simple and succulent roast chicken for the family to enjoy. This chicken is super tender and soft with a  beautifully fragrant yogurt marinate that transforms the usual roast chicken.

This recipe is super easy and it’s a dinner you can get it prepared first thing in the morning. Marinate, leave it in the fridge and go on with your day. An hour before dinner time all you have to do is put the chicken in the oven and voila dinner is served. Roasted potatoes included too!

One dish dinners are life.

Using minimal kitchen equipment makes cooking super easy and quick. Not to mention it saves a lot of time in the cleaning department – a department I hate with a passion.

First step is to marinate the chicken.

Let it rest for a couple of hours, this is key to let the chicken tenderise. Especially the tougher parts of the chicken like the breast. (But at a crunch 1 hour minimum should be okay too.)

On to the roasties! Just before taking the chicken out, get the potatoes ready. Cooking the chicken on top of the potatoes creates super soft and flavourful potatoes, you really have to try this! To make sure the potatoes are very soft while roasting under the chicken, I parboil them (optional) for 10 mins before letting them cool down and marinate with the herbs, spices and olive oil.

Bang this bad boy in the oven and enjoy!

Full recipe and step by set below.

Yogurt roasted chicken

Ingredients.

• 1 whole chicken
• 1 cup plain yogurt greek is fine
• 1 whole lemon using the zest and juice.
• 4 cloves garlic
• 2 tablespoon cumin
• 2 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon allspice
• 1 teaspoon cayenne pepper optional.
• 1 tablespoon oregano
• 2 tablespoons olive oil I used extra virgin.
• 1 and a half heaped tablespoon sea salt more or less to your taste.
• 1/2 tablespoon black powder

For the roasted diced potatoes

• 1 tablespoon paprika
• 1 tablespoon sea salt more or less to your taste.
• 1/2 tablespoon black pepper

Instructions

Get the chicken on a roasting dish, grate the garlic cloves and then add all of the ingredients (except the lemon zest) onto the chicken and mix everything completely.

Rest the chicken in the marinade for about 6 hours in the fridge or even overnight. (Atleast 1 hour though).

Just before putting the chicken in the oven, chop up some potatoes and parboil them for around 5/10 mins on high heat. After almost softened, cool them down and add in all the spices and olive oil. Place the potatoes underneath the whole chicken and roast for 1 hour and 20 mins at 180*C.

I check the chicken very 30 mins and turn around the dish to make sure everything is cooked evenly.

When nice, golden and cooked another squeeze over the lemon juice and zest. Enjoy!

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Yogurt Marinated Chicken

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Easy Yogurt Marinated Chicken ! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt based marinade that’s brimming with earthy spices, and a fresh lemon-herb flavor.

Easy Yogurt Chicken Marinade

You can never have too many marinade recipes to really upgrade chicken. This middle eastern style chicken marinade is made with healthy ingredients that all come together so well.

It is one of my latest favorites with it’s perfect blend of tang, well seasoned spice flavor, touch of garlic, and a final upgrade of cilantro.

As with just about any marinade, it’s a cinch to prepare and it really takes plain chicken to a whole new level.

Perfect for a quick weeknight meal or a weekend family barbecue with all your favorite summer sides.

You may as well go through some veggies on the grill while you’ve got the chicken going too, or pair it with my go-to veggie couscous recipe .

Greek Yogurt Marinade Recipe Ingredients

• 2/3 cup whole milk Greek yogurt
• 2 Tbsp olive oil
• 2 Tbsp lemon juice + 1 tsp lemon zest
• 1 Tbsp minced garlic
• 1 Tbsp peeled and minced fresh ginger
• 1 tsp each ground cumin , ground coriander , and paprika
• 1/4 tsp each cayenne pepper and cinnamon
• 1 tsp salt and freshly ground black pepper (can adjust to taste)
• 1/4 cup chopped cilantro , plus more for serving

How to Make Yogurt Marinated Chicken

• To make this greek yogurt marinade, all you need to do is mix all the marinade ingredients together.
• Pour over chicken in a bag and let marinade in the fridge.
• Grill over preheated medium-high heat about 5 to 7 minutes per side until cooked through.

How long should chicken marinate in this acidic yogurt based marinade?

• Chicken breasts or thighs should marinate for preferably at least 2 hours to soak up some of the flavor.
• For chicken breasts I recommend marinating no more than 8 hours.
• Chicken thighs can marinate up to 24 hours.

Oven Baked 

If you don’t have a grill you can also bake the chicken. To do so:

• Preheat oven to 425 degrees.
• Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Place chicken on the baking sheet then bake in preheated oven until 165 in center (approx. 20 – 25 minutes).
• Broil near the end if desired for a little more browning and flavor.

Use Bone-In Skin-On Chicken

• If going this route, reduce grill temperature to medium then increase grill time, it will take approximately 15 minutes per side.
• For the oven method (with bone-in chicken), cook at about 375 for about 40 minutes.

Go for Regular Yogurt

• If you don’t have Greek yogurt try with regular plain yogurt instead.

Helpful Tips

• To keep the exterior of the chicken from drying out, you can baste with a little olive oil while cooking.
• If using chicken breasts, pound them to an even thickness before beginning, or if they are very large just slice in half through their thickness (reduce cook time as needed).
• Keep in mind cook times vary based on size of chicken pieces used, grill temp, outdoor temp, etc.
• Use an instant read thermometer to test for doneness (to 165 in center of thickest portion) rather than guessing or cutting into the chicken. It’s the most accurate option. I love my Thermapen if you are looking for a high quality thermometer.
• Let chicken rest a few minutes off heat before cutting into it to allow juices to redistribute (I usually just plan this to be the time it takes for everyone to plate their meal).

More Tasty Marinade Recipes to Try

Balsamic Chicken Marinade

Grilled Shrimp with Honey Garlic Marinade

Steak Marinade

Teriyaki Chicken Marinade

Triple Citrus Chicken Marinade

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16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

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Ingredients

Yogurt marinade.

• 2/3 cup whole milk Greek yogurt
• 2 Tbsp olive oil
• 2 Tbsp lemon juice + 1 tsp lemon zest
• 1 Tbsp minced garlic
• 1 Tbsp peeled and minced fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp cinnamon
• 1 tsp salt and freshly ground black pepper (can adjust to taste)
• 1/4 cup chopped cilantro, plus more for serving
• 2 1/4 lbs boneless skinless chicken thighs (about 7 thighs), or chicken breasts (about 5)

Instructions

• In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro.
• Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken.
• Seal bag while pressing excess air out. Rub marinade evenly over chicken.
• Let rest in fridge at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs).
• Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs).
• Grill chicken until cooked through (165 on an instant read thermometer in center of thickest portion) about 5 to 7 minutes per side.
• Note that if you'd like to keep exterior of chicken from drying you can brush lightly with olive oil halfway through grilling.

Melissa McCay

I searched for a good chicken recipe for Easter lunch and finally landed on this one. I ended up marinating the chicken for about 6 hours all morning while we were at church, and then making it in the air fryer really quick when we came home. I cooked it for 20 minutes at 400°, turning it over halfway through. I probably will cook it for a minute or two less next time, but it was honestly SO good. Everyone was raving about it! Tender, moist, and flavorful! I used it in Mediterranean bowls and it fit the flavor profile perfectly.

Virginia Giumara

Can this be cooked in the oven ? Getting a little cold for grilling outside . Thank you

Yes it could also be baked in a 400 degree oven.

I made this marinade for salads and I must say that it’s delicious! I would use it again, but for chicken tacos – that sort of thing.

More Comments

Spiced-yogurt roast chicken

• Total time 2 hrs

Roast chicken with a twist! Make a simple, spicy marinade from store cupboard ingredients and cover the chicken with it before roasting. This recipe includes potato wedges

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• Gluten free

Try this twist on a roast chicken, or make our easy roast chicken .

*This recipe is gluten free according to industry standards

Ingredients.

• 1 whole chicken, about 1.5kg
• 4 baking potatoes
• 1 tsp cumin seeds
• a pinch chilli flakes
• a small chunk ginger, finely grated
• 2 cloves garlic, crushed
• 1 green chilli, finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 lemon, zested and juiced
• 100g natural yogurt

Heat the oven to 190C/fan 170C/gas 5. Mix all of the marinade ingredients with some seasoning. Put the chicken in a roasting tray and rub the marinade all over the skin. Put the squeezed lemon halves into the cavity and roast for 1 hour 30 minutes, then rest for 20 minutes before carving.

Cut the potatoes into wedges and toss with the cumin seeds, chilli flakes, 2 tbsp oil and lots of salt and pepper. Tip into a shallow roasting tray, and put in the oven, above the chicken, for the last 30 minutes.

Turn the potatoes over once while cooking, and keep roasting while the chicken is resting, for another 10 minutes, until golden brown and fluffy in the middle. Serve with a green salad or coleslaw.

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Kirsty's Table

RECIPES + INSPIRATION

Yogurt-Pesto Marinated Roast Chicken

A simple marinade comes together in minutes if you've got Kirsty's Pesto or other pesto on hand and gives this roast chicken dish a mild, tangy Mediterranean flavor and delicious crispy skin.

Some days I wonder if we’ll grow feathers, we eat chicken so often! But the truth is, chicken is so versatile and easy, it is hard not to love it. That said, I always try to buy those birds that are free-range, and humanely-raised with no antibiotics, as I do believe you are what you eat and I don’t want to eat… stress. This mildly tangy and wonderfully crispy chicken dish is another great use for Kirsty’s Pesto , (or other pesto of choice), and is so easy and delicious it is sure to leave a smile on your face. The marinade seals in the juices and imparts a wonderful delicate Mediterranean flavor while creating a beautiful crunch on the outside, and clean up is a breeze thanks to parchment paper on the sheet pan.

• baking dish or big glass bowl
• rimmed sheet pan
• silicone pastry brush (optional)

Ingredients

• 1 whole chicken cut up into 8 pieces or 4 chicken legs and 4 chicken thighs, bone in and skin on. cut breasts in half if they are large
• 1 1/4 cup plain Greek yogurt
• 1/3 cup Kirsty's Pesto or other Pesto of choice
• 1/2 tsp Kosher salt or coarse sea salt
• 1/2 tsp fresh ground pepper
• 2 tbsp lemon juice
• 1-2 tbsp fresh chopped parsley for garnish

Instructions

• Pat chicken pieces dry and set aside in shallow baking dish or big bowl.
• In a small bowl, mix together Greek Yogurt and Pesto, salt and pepper.
• Brush the chicken pieces on all sides with the marinade. (Or just use your hands!)
• Cover with a piece of parchment (or cling wrap) and place in the fridge for at least 2 hours, or up to 8 hours. During this time turn and mix the chicken a few times to make sure its staying coated.
• Remove from fridge about 30 minutes before you're ready to roast.
• Preheat oven to 400 degrees.
• Line a rimmed sheet pan with parchment, brush off some of the marinade so just a thin layer is left, and place the chicken pieces on top, making sure they are not touching. Drizzle a little lemon juice on top of each piece.
• Place sheet pan on middle rack of oven for about 30 min, until crispy and browned, and the juices run clear. Turn sheet pan once during cooking.
• Place on platter or plates and garnish with fresh chopped parsley.

Umami Sea Salt Asparagus on the side is a great complement.

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Home » Recipes » Uncategorized » Turmeric and Yogurt Spiced Oven Roasted Chicken

Turmeric and Yogurt Spiced Oven Roasted Chicken

• September 30, 2015
• Uncategorized
• 13 Comments

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I had a hard time finding thai chili peppers at almost every farmer’s market or grocery store in my vicinity this year. Since they’re pretty easy to grow, I sun dried a couple of peppers (from the one time I found them) and sowed them into a small pot. Some made it while some didn’t but I’m now the proud dad to a few plants with tiny little white flowers that eventually morphed into tapering little green and red chilis. Some of which found their way into this chicken roast. 

This roast also saved me a lot of time in the kitchen during an intensely busy week. It might take some time to prep (which I do over the weekend) but it’s a tasty chicken to eat during the week. 

Yogurt makes everything better and it flavors this chicken pretty darn good. There’s a generous amount of turmeric and a few spices that might sound intimidating but it will be well worth it.

You might notice that I’ve kept the skin on this bird which is something I do less often because the skin is considered unclean in Indian cooking. But in a roast the skin helps to keep the chicken juicy and it will get crispy!

And before I forget, the winner of Food52 ‘s latest Baking cookbook is Sarah! She wants to make the Arnold Palmer cake which has been on my mind ever since I saw Christina Tossi make it on TV!

Here are some of my kitchen tips that you might find useful when preparing this chicken,

• Marinade the chicken overnight but if you’re short on time, a 2 hour interval will do.
• Choose low-fat or full-fat yogurt, fat-free doesn’t do as good a job. 
• I use Le Creuset’s 5 quart braiser to roast the chicken. The heavy base of the pan does great job evenly cooking the bird. 
• While roasting the chicken and basting the liquid might start to dry out, you can add a little warm water to prevent it from drying. (I add warm water over cool water as the latter will increase the time required to cook the chicken).
• I’ve suggested two options below when it comes to serving the left over sauce in the braiser. You can serve it as is or blend it to get a smooth gravy like consistency. 
• This recipe also works for a turkey, just adjust the amounts of the ingredients based on the weight of the bird.

turmeric and yogurt spiced oven roasted chicken (adapted from Indian cooking – Hamlyn)

yields: 4lbs chicken

ingredients  

1 1/2 cups full fat or low-fat yogurt

2 cups red onion, diced

4 garlic cloves

1/2 teaspoon black pepper powder, freshly ground

3 red thai chili peppers

1 1/2 teaspoons turmeric powder

1 1/2 teaspoons fine grain sea salt

4 lb whole chicken with skin

2 tablespoons ghee (or olive oil)

2 inch piece cinnamon stick

1 teaspoon garam masala

8 cloves, lightly crushed

8 green cardamom pods , lightly crushed

2 inch piece ginger root, peeled and cut into thin strips

2 cups low-sodium chicken stock

4 lemon wedges, for garnish

1 bunch of fresh cilantro leaves, for garnish

1. Place the yogurt, 1 cup of the diced red onions, garlic, black pepper, chili peppers, turmeric and salt in a blender and pulse until completely smooth and combined. Keep this marinade aside until ready to use.

2. Place the chicken in a large roasting pan or glass bowl. Dab it dry with clean paper towels. Insert your fingers between the skin and the flesh of the chicken to create space between the two. Make a few deep cuts in the chicken using a sharp paring knife. Pour the marinade (from step 1) over the chicken and using your fingers coat the chicken completely with the marinade. Take care to rub the marinade between the skin and the flesh of the chicken. Cover the chicken in the roasting pan with cling film or transfer it to a large bowl or place it a turkey oven bag. Refrigerate this overnight, taking care to coat the chicken every few hours with the marinade (if you’re using the oven bag, just shake the bag gently to recirculate the marinade, if you use a bowl or roasting pan, using a large spoon to spread the marinade).

3. After the chicken has marinaded for the appropriate time, place a wire rack at midlevel in the oven and preheat to 375F. Heat the ghee in a large braiser on medium-high heat. Add the remaining onions and sauté until light pink and translucent. Then add the rest of the spices from the cinnamon to the ginger strips and cook for 1 minute with constant stirring. Pour the chicken broth into the pan and increase the heat to medium-high and bring to a boil. Remove the pan from the stove.

4. Place the chicken in the center of the pan. Pour the leftover marinade over the chicken. Place the pan in the oven, baste it with the liquid in the pan and cook for 2 hours or until the internal temperature of the chicken reaches 165F.  Remove from oven and allow to rest in the leftover gravy that sits at the bottom of the braiser for at least 10 minutes before serving. You have two options here, you can serve the roast chicken as is with the gravy/sauce that’s left behind in the pan, or alternatively, transfer the sauce to a blender and pulse to get a smooth gravy. Serve the roasted chicken with the sauce on the side. Garnish with the fresh lemon wedges and cilantro before serving.

Disclaimer: Thanks to Le Creuset for sponsoring this post, all opinions stated here are solely mine. 

13 Responses

Congrats on successfully parenting some peppers, I’ve had some experience with gardening myself and my peppers were never very grateful for my climate’s frosty mornings so they usually took it out on me by committing suicide. This chicken and the way you captured it are equally incredible!

I want to be your neighbor.

oh my gosh, this sauce! these flavors literally have me drooling right now. cannot wait to make this sometime soon! xo

your pictures are stunning. i love roasted Indian chicken, it’s something we don’t do much of in our culture though. Nicely done.

Thanks for this recipe, Nik, it looks amazing! This also would be a good alternative to turkey at Thanksgiving, I think. I love roast chicken leftovers too, they are so versatile and can save a ton of time on a busy weeknight.

i am so bad at making chicken or any meat in general. roasting this for the week is a perfect idea!!!

This recipe sounds divine. Looking forward to turning on my oven more often as the months get colder. Plus who doesn’t need a new way/recipe to make chicken?

This is absolutely perfection…I have been looking for variations to the normal roast chicken and this sounds perfect. The spices have my mouth watering! Thanks for sharing and your photos are absolutely lovely!

Congrats on the pepper babies, Nik! It’s the perfect climate down here to grow peppers, but I’ve always been too lazy, so I applaud your efforts and success! I love the way this recipe sounds, whole chickens are the best thing to have around the house for week night dinners!

I find roasting a whole bird intimidating (since the first time I tried it was a mess). But after reading this, I will give it a try! Thanks.

I made this for a dinner party this weekend. It was AMAZING! Both kids and adults were licking their fingers! The sauce was incredible and the chicken was tender and juicy. This recipe is a keeper. THANK YOU!!

I loved this recipe, but the flavor seemed a little watered down. My liquid evaporated only about have way. I’m not sure what I did wrong, but I may try a little less chicken broth next time or cook the broth down a little more before adding the chicken. Also, I cooked the chicken with the breastside up, the pic looks like it’s breastside down. Not sure if that would make a difference either. But I would like to try this recipe again.

Hi Linda, I’m not sure why this would happen but I’m not sure if it flipping the chicken over would make a difference. If you try it again and change anything let me know how it turns out.

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Slow Cooker Moscow Chicken

I absolutely LOVE anything that involves a slow cooker.  Especially down here in Alabama when the heat index bumps 112 on a pretty regular basis in August!  This is a delicious chicken dinner with a hint of spice from the Russian Dressing.  I served this meal with corn seasoned with garlic powder and black pepper, and a green salad.  (This also works well with Italian Dressing as well).

Slow Cooker   Moscow Chicken

• PREP TIME: 10 minutes
• COOK TIME:   4 hours
• TOTAL TIME:   4 hours 10 minutes
• SERVINGS:   4
• TOTAL COST:   $6.08
• COST PER SERVING: $1.52

INGREDIENTS:

• 6 Chicken Thighs (Bone in)     $2.20
• 6 slices of Bacon     $1.50
• 2 Cloves Garlic, roughly chopped     $0.10
• 2 Green Onion, chopped     $0.36
• 1/2 tsp Grated Ginger Root     $0.14
• 1-10 oz Bottle Russian Style Salad Dressing     $1.68
• Kosher Salt & Fresh Ground Black Pepper to taste     $0.10

DIRECTIONS:

Heat a large skillet over medium high heat.   Cook chicken until well browned on both sides.   Allow chicken to cool slightly.

Wrap each thigh in a piece of bacon, and place in the slow cooker.   Sprinkle garlic and ginger over the chicken; top with Russian Dressing. 

Cook on low heat for 5 hours.   Season to taste with salt and pepper

SERVING SUGGESTIONS:   Great served over seasoned rice or egg noodles

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Butterflied Chicken with Teriyaki Glaze

If you like sweet, spicy, orange, garlic, ginger and soy flavors, you’ll love this deliciously saucy butterflied chicken with teriyaki glaze. It makes a lovely weekend or holiday dinner.

The tender juicy chicken roasts in almost half the time of a regular whole chicken. The homemade teriyaki sauce gives it the perfect balance of sweet, savory with just a bit of a spicy kick. Be sure to check out the great short cuts.

If butterflying a chicken sounds a little intimidating, you’re going to be surprised at how easy it is.

Once you see how evenly it cooks and easy it is to cut, a butterflied whole chicken may become your new favorite way to roast chicken.

Bottom line: There’s a lot to like about this recipe – bold flavorful chicken, the generous amount of teriyaki glaze for extra drizzling and the attractive presentation.

What is a butterflied chicken? 

A butterflied chicken – also called  spatchcocked chicken  or  flattened chicken  – is an entire chicken with its backbone removed, opened like a book and flattened out.

It’s pretty easy to do on your own with good poultry shears or a sharp knife. Instructions are in the recipe card. And here is a video on  how to butterfly chicken .

Why bother with butterflying?

Why not just make a whole bird? Here’s why butterflying (spatchcocking) is better:

• More even cooking. The dark meat and breasts will be done at the same time with this cooking method. Much harder to do with a whole chicken.
• Much shorter cooking time . Spatchcocked chicken cooks in 30-40% less time. 
• Much easier to cut up Butterflied roast chicken is really easy to cut into four or eight pieces when cooked. 

Ingredients – tailored to your taste

Chicken: I love to use kosher chicken which is already brined. It’s more flavorful and juicy, especially with the added marinade. But any roasting chicken will do fine. Buy a flattened chicken if you don’t want to butterfly it yourself.

Teriyaki glaze : We’re using an orange teriyaki glaze made with ginger, garlic orange, soy sauce, brown sugar, sriracha, honey and cornstarch (to thicken it), The recipe makes a lot. You’ll have plenty extra for drizzling on the chicken or your sides. Or save any leftovers for a stir fry. Here are a few sauce variations to try:

• Substitute the orange juice with pineapple juice if you’re not an orange fan.
• Skip the orange zest if you don’t want the orange flavor as intense. 
• Substitute honey or maple syrup for the brown sugar.

Step by step instructions

1. Save the backbone of the chicken to use for making chicken stock. 2. Dry chicken with paper towels for better browning of the skin.

Recipe FAQs

When roasting the chicken in the oven, there is no need to flip it. If you’re grilling spatchcock chicken, over indirect heat, you’ll want to start with the chicken breast-side down , then flip it halfway through the recommended grilling time.

Brining or marinating the chicken after you have butterflied it is best. When you’re ready to cook it, you just transfer it from the bag onto a roasting pan, and it’s ready to go into your hot oven .

What to serve with teriyaki chicken

Butterflied teriyaki roast chicken is delicious with roasted root vegetables or a side of basmati rice or lemon herb cauliflower ‘rice’ (a lighter option).

I like to add some greens such as  roasted bok choy and broccoli , microwave green beans simple roasted brussels sprouts or creamed spinach .

Try a citrus salad with greens for a nice side salad.

Shortcuts 

For the chicken:

• If you are intimidated by spatchcocking a chicken or can’t be bothered, you can buy one in most supermarkets now (it will cost a bit more). Or ask the butcher to butterfly it for you.
• Use chicken pieces instead – breasts, wings, legs and/or thighs.

For the marinade/glaze:

• The marinating deepens the flavors, but it you’re short on time, just skip it. 
• Or, a trick I use a lot is to marinate at room temperature for 30 minutes.

For the aromatics :

• Instead of mincing garlic and grating fresh ginger, you can use frozen cubes or buy them in jars.
• You can even use 1/2 teaspoon garlic powder instead of the two teaspoons minced garlic.
• Marinate the chicken up to a day ahead.
• You can also roast the chicken an hour ahead and cover it with foil to keep warm. Then just before serving, brush on the teriyaki glaze and broil for a few minutes. 
• Leftover chicken can be stored in an airtight container for 2-3 days or frozen for 2-3 months. Defrost in the fridge and reheat, covered, in the microwave for a couple of minutes.

More spatchcock chicken recipes 

• cedar planked chicken
• lemon garlic herb chicken
• simple roast chicken and potatoes

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟with a comment in the recipe card below. Thanks so much!

Rate this recipe here

Ingredients.

• ▢ 1 whole chicken 3-4 lbs (1.36-1.81 kg), spatchcocked/butterflied Note 1 (I like to use kosher chicken, but any roasting chicken will work fine)
• ▢ 2 tablespoon cornstarch
• ▢ Garnish : chopped parsley, green onion or pea shoots and grated orange zest if desired

Teriyaki Glaze and Marinade

• ▢ 1/3 cup soy
• ▢ 1/2 cup water
• ▢ 2 oranges, juice (1/2 cup) and zest (2 teaspoons) Note 2 1 tsp zest for marinade; reserve other tsp for garnish
• ▢ 1/2 cup brown sugar, Note 3
• ▢ 1 tablespoon honey
• ▢ 2 teaspoon grated fresh ginger
• ▢ 2 teaspoon minced garlic
• ▢ 1 1/2 teaspoon sriracha hot sauce (for mild spice) or more to taste
• ▢ salt and black pepper to taste

Instructions

• HEAT OVEN TO 400F/204C. Line a rimmed baking sheet with aluminum foil and spray with olive oil or other cooking spray (for easy clean up)
• MARINATE CHICKEN : Place all marinade ingredients (except 1 teaspoon of orange zest) in a large ziploc bag and squish to combine. Add spatchcocked chicken, seal bag and massage to coat well. Marinate for 4-6 hours or overnight in fridge or, quicker, at room temperature for 30 minutes . If you don't have time, skip the marinating.
• ROAST CHICKEN: Remove chicken from marinade, pat dry with paper towels and place on roasting pan. Pour marinade into a small saucepan and set aside . Lightly sprinkle the chicken with salt. Roast chicken skin side up for 30-40 minutes , depending on size of chicken. Internal temperature on an instant read meat thermometer should read 150F/66C in thickest part of breast meat. You will finish cooking in broiler. Remove chicken from oven. Pour off grease from pan. (At this point, you can make the glaze and do the final steps just before you're ready to serve.)
• MAKE TERIYAKI GLAZE/SAUCE: While chicken is roasting, whisk cornstarch into marinade in saucepan. Bring marinade to a boil and boil for 2 minutes until sauce is thickened. Lower heat and cook for another 2 minutes . If glaze is too thick, add a bit of water. Brush some of glaze over roasted chicken. Reserve remaining 1/2-3/4 cup to pass with the chicken later.
• BROIL CHICKEN WITH GLAZE FOR 4-6 MINUTES: Turn oven to Broil . Place oven grill 10-12 inches from broiler (top of the oven). Return glazed chicken to oven. Broil for 4-6 minutes until browned on top (be careful not to let it burn). Chicken should read 155F/68C in the breast or 165F/74C in the thigh with instant thermometer when done.
• CUT AND SERVE : The best way to cut it is to transfer chicken to cutting board. Brush with more glaze. Let chicken rest 5-7 minutes . Cut into quarters or eighths. Garnish with remaining orange zest and chopped green onions or parsley and serve. Drizzle on extra sauce or pass it on the side. Serve from cutting board or move to a platter.

Recipe Notes

• To spatchcock (butterfly or flatten) a chicken: Turn chicken breast side down. Use kitchen shears or a sharp kn ife to remove the backbone by cutting along one side of the backbone, then the other side. Turn chicken breast-side up and using the palm of your hand press down firmly on the top of the breastbone to flatten so that the chicken lies flat with breasts and legs all on one level. Discard backbone or use to make soup/broth. Here’s a video on how to spatchcock a chicken . Shortcut : Buy a chicken already flattened or ask the butcher to do it.  
• Instead of orange juice : use pineapple or apple juice. Skip the zest.
• Brown sugar substitute : You can use 6 tbsp honey or maple syrup instead.
• The chicken can be prepared and marinated a day ahead.
• Store leftover chicken in for 2-3 days or frozen for 2-3 months in an airtight container or sealed bag (try to get as much air out as possible). Thaw in the fridge overnight and reheat on medium in the microwave or in a medium-heat oven. 

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Glad you liked it Brett!! 🙂

This is the only way I cook whole chickens or turkeys now! I’ve always just roasted them but I’m going to try this recipe now!

We would love to know how you like it when you make it Raegan. You can also try our Lemon and Herb Chicken (with a cool technique) or cedar plank chicken , both of which also use flattened chickens.

Glad you like it Sarah! Thanks so much for rating the recipe and leaving a comment.

Rate This Recipe

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Home / Recipes / Pressure Cooker / Pressure Cooker Main Courses / Pressure Cooker Chicken / Slow Cooker / Pressure Cooker Russian Chicken {Instant Pot}

Slow Cooker / Pressure Cooker Russian Chicken {Instant Pot}

October 2, 2016 By Jill Selkowitz / 28 Comments Updated September 20, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Pressure Cooker Russian Chicken is a sweet and tangy, juicy chicken dish that is ready in less than 30 minutes. It is a great freezer meal.

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Pressure Cooker Russian Chicken

You may remember my beached whale. Well, I made this for dinner tonight again and decided to reshoot the main photo.

This recipe has been floating around the internet for years and years and it looks like many bloggers have posted the recipe on their blogs. There is no way to know who actually created the recipe.

I’ve made Russian Chicken several times over the years, in my Slow Cooker and decided it was about time to adapt it for the Pressure Cooker .

This is a super simple recipe with only a few ingredients. However, if you want to save a bit of money and make it more homemade, make my Homemade Russian/Catalina Salad Dressing , instead of buying a bottle of dressing. Russian tastes about the same as Catalina, so, no worries.

Cast of Ingredients for Pressure Cooker Russian Chicken

Very few ingredients are needed. Chicken, apricot preserves, onion soup mix and a bottle of Russian Dressing. Catalina Dressing is essentially the same thing as Russian Dressing and in the past, I used either one. This time, however, I decided to make Homemade Catalina Salad Dressing .

It is so easy to make, why not, right? If you don’t have the time or don’t feel like making your own, just pick up a bottle of Russian or Catalina Dressing at the grocery store.

This makes a great freezer meal. Grab some chicken when it is on sale and whip up a batch or two of the sauce. Divide the chicken into Food Saver Bags and pour in the sauce. Place them in the freezer. Next time you feel like Pressure Cooker Russian Chicken, just pop the contents of the bag into your Pressure Cooker or Slow Cooker and you are good to go.

• Pressure Cooker Perfectly Cooked Pot In Pot Rice

Turn this Pressure Cooker Russian Chicken recipe into a one-pot meal!

You will just need these two accessories. One stainless steel flat bottomed insert pan  and a Tall Legged Stainless Steel Steaming Rack/Trivet .

Place Chicken into Pressure Cooker Cooking Pot

Place all the chicken into the Pressure Cooker  cooking pot with a little water.

Mix together the Catalina Dressing and Apricot Preserves

Whisk together the Homemade Catalina Salad Dressing (or a bottle of Russian or Catalina Dressing) and the Apricot Preserves. Make sure the Preserves are completely broken down and incorporated with the Homemade Catalina Salad Dressing , so there aren’t any lumps.

I like using equal amounts of Homemade Russian Salad Dressing and Apricot Preserves. Play around with the taste, as you may like it sweeter or tangier.

Add in the Lipton Onion Soup Mix

Add in the Lipton Onion Soup Mix . If you like another brand better, like Laura Scudder, then use what you like. I’ve done it both ways and I think I like the Lipton a bit better.

Whisk in the Soup Mix

Whisk in the Lipton Soup Mix  until it is all nicely combined.

Pour the sauce over the chicken

Pour the sauce over the chicken in the Pressure Cooker . That’s it. This is a super simple recipe. As I said, you can make your own Homemade Catalina Salad Dressing  or you can buy a bottle of Wishbone Russian or Kraft Catalina Salad Dressing. Your choice.

Place the rice over the Pressure Cooker Russian Chicken

If you are making this a One Pot Meal using my  Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe, add your Tall Legged Trivet and Rice now.

You are ready to lock the lid and cook your entire dinner in ONE pot at the same time!!!

Perfectly Cooked Rice

Open the pot and remove the Pan of rice.

Remove the chicken and press the Sauté or Browning button on your Pressure Cooker  and allow the sauce to simmer a few minutes and thicken up.

Freezer Meal Russian Chicken

As with so many of my recipes, I like to make a large amount of chicken, or whatever meat is on sale and divided it up into portions. Then I will whip up different marinades and add them to the bags of meat and seal them up in my FoodSaver .

This way, whenever I want to cook something, I can just pull it out the night before and as it defrosts, it is marinating in the premade marinade.

It is a huge time saver and the taste of the meat is better. If I have forgotten to take out something for dinner, I can still use what I pull out of the freezer and just dump it right into the Pressure Cooker .

Pressure Cooker Russian Chicken with Rice and Broccoli

Pour the sauce over your beached whale, I mean chicken and/or place in a bowl to use as a dipping sauce. The Pressure Cooker Russian Chicken goes really well with Pressure Cooker Garlic Whipped Potatoes , which you can also do Pot in Pot!

If you don’t want to cook your rice with your Pressure Cooker Russian Chicken, you can make it in a separate pot, using this recipe, Pressure Cooker White Rice . Alternatively, if you are cooking for a crowd and need a larger portion of rice, using the “Pot In Pot” method, try my Pressure Cooker Perfectly Cooked Pot In Pot Rice.

Other dishes to try are my  One Pot Pressure Cooker Chinese Orange Pepper Chicken & Rice , Pressure Cooker Chinese Take-Out Beef & Broccoli and Pressure Cooker Healthy Inside Out “Eggrolls.”

Kitchen Equipment and Essentials

• Instant Pot DUO 6 Quart
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
• My FANTASTIC Teak Cutting & Charcuterie Board
• Ball 16 oz Wide Mouth Mason Jars
• Homemade Catalina Salad Dressing
• Lipton Onion Soup Mix

Caring is sharing ! If you would like to support This Old Gal , please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Ingredients

• ▢ 4-6 Chicken Breasts Boneless/Skinless boneless and skinless
• ▢ 16 oz Bottle of Russian Dressing OR
• ▢ 16 oz Homemade Catalina/Russian Salad Dressing
• ▢ 16 oz Apricot Preserves
• ▢ 1 packet Lipton Onion Soup Mix
• ▢ 1/4 cup Fresh Water
• ▢ Pressure Cooker Perfectly Cooked Pot Pot Rice recipe

Instructions

• Mix together Russian/Catalina Dressing, Apricot Preserves, and Lipton Onion Soup Mix .
• Add water to your Pressure Cooker cooking pot.
• Place chicken in Pressure Cooker cooking pot.  Pour Sauce over the chicken.
• If making this a One Pot Meal, add the Prepared PIP Rice now.
• Lock on Lid and Close Pressure Valve.  Cook at High Pressure for 6 minutes.
• When Beep sounds, allow a 12-minute Natural Pressure Release.
• Remove rice and trivet.  Remove chicken to a plate.
• Select Sauté or Browning and simmer until the sauce has thickened. Plate chicken and pour sauce on top.
• Add chicken to slow cooker and pour sauce on top. Do not add water.
• Cook on LOW for 5 hours or HIGH for 3.5 hours.

PIN this Pressure Cooker Russian Chicken!

Slow Cooker / Pressure Cooker Russian Chicken (Instant Pot)

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

September 26, 2020 at 12:47 pm

Can this recipe be cut in half if I just want t o feed me and my husband? My freezer is full and don’t want to waste anything. Will the smaller quantity of ingredients cause a burn message?

September 26, 2020 at 6:01 pm

Pretty much everything can be cut in half. Jill

June 28, 2020 at 11:26 am

How long do you cook for if using a whole cut up chicken? Also, can I still do the rice pot in pot?

June 28, 2020 at 11:22 am

How long do yo cook for if using a whole cut up chicken? Also, can I still do the rice pot in pot?

July 17, 2019 at 3:06 pm

My grandmother got this recipe off Good Morning America back in the 70s. It was made with chicken wings. I made this for my husband before we were married in ‘94 and he still asks for it all the time — he has even bought all the ingredients to ‘stock up” so he can have it whenever he wants. I make it all the time, but it is a MUST for his birthday every year.

Trying in the Instant Pot for the first time today.

July 18, 2019 at 2:58 pm

Hi Donna. When you make this, what parts of the chicken do you use? Like your grandmother using only wings, or the whole bird? Jill

January 28, 2019 at 3:23 pm

September 30, 2018 at 2:45 pm

February 20, 2018 at 5:03 pm

Ohmigosh! I was just thinking of this chicken, wishing I could remember the recipe. I looked through my mom’s old recipe box and was disappointed to find it wasn’t included. I have a recipe request for you as well. Do you have, or know of, an IP recipe for Jewish sweet and sour cabbage soup? It’s not only delicious, but it’s the best thing when you have an upper respiratory infection! I have a stovetop version, which is way too large for the IP, and I’m not sure how to convert it for the IP. I’d be forever in your debt if you can come up with a recipe for me! Btw, I have recommended your website many times as one with trusted recipes and easy to follow directions. Your yogurt is the BEST EVER!! Thanks much, Julie

February 2, 2018 at 3:41 pm

I have made this for many years. The recipe was originally printed on the package of Lipton Onion Soup Mix and was called Sweet and Sour Chicken. I have changed the recipe a little by using only about 2/3 of the jar of Apricot Preserves and the rest Orange Marmalade. It is delicious! I’m excited to try in my new Instant Pot.

February 2, 2018 at 4:04 pm

Wow, Jean. I had no idea of the history. I wonder how the name was changed over the years. Glad you enjoyed the recipe in the IP. Jill

January 1, 2018 at 7:28 pm

January 1, 2018 at 1:08 pm

Can I use something like kraft Catalina dressing?

January 1, 2018 at 6:09 pm

Absolutely. Jill

December 6, 2017 at 4:41 pm

November 6, 2017 at 3:44 pm

I was wondering if this can be made with beef. I have a meat and potatoes kind of dad, and chicken is at the bottom of his list.

November 8, 2017 at 2:25 am

Denise, I don’t see why not. You will need to adjust the time, depending on the cut of beef. Jill

August 1, 2017 at 9:28 am

If I freeze it and then put it in the instant pot frozen, do I need to increase the cook time? Can i still do the PIP rice with a frozen start?

May 17, 2017 at 3:50 pm

May 19, 2017 at 2:57 pm

Yay, wonderful news. When the picky eater eats, it’s such a relief Jill

May 6, 2017 at 4:06 pm

Can this be done with the chicken wings? What would the cooking time be in the instant pot? And what would the natural release time be? I would love to make this. I just got my instant pot and am looking for chicken wing ideas.

March 1, 2017 at 8:17 am

This recipe sounds delicious! If I follow your instructions to make homemade catalina salad dressing, how much do I put in the pot for Russian chicken? Not sure what 16 oz would equate to in cups.. Hope to hear from you so I try this out! Thanks 🙂

March 4, 2017 at 3:19 pm

One cup is 8 ounces of liquid

February 21, 2017 at 9:07 am

My mother in law was making this recipe 50 years ago. It was one of the family favorite recipes she gave me when I married her son.

January 10, 2017 at 12:38 pm

How long for bone in chicken thighs with skin?

January 9, 2017 at 8:21 pm

Would love to be able to save this recipe via Big Oven, which I just found tonight as I started looking for Instant Pot Recipes, and which it seems many other bloggers are using to allow users to save their recipes online/in an app. Looks like a great recipe.

October 26, 2016 at 1:11 pm

We call this “Ugly Chicken”, but we use Pineapple/Apricot jam, rather than just apricot. Yum!

September 10, 2019 at 2:49 pm

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