> ## Content Index > Fetch the complete content index at: https://www.foodconsumer.org/llms.txt > Use this file to discover other available public pages before exploring further. # Healthy Recipes: Zesty Roasted Chicken - URL: https://www.foodconsumer.org/zesty_roasted_chicken_2204101034/ - Published: 2010-04-22T22:33:00.000Z - Updated: 2026-09-22T16:16:47.000Z - Description: An AICR recipe that marinates chicken in yogurt to keep the meat moist, then roasts it by starting the oven hot and letting the temperature drift down. Chili and hot sauce give it a New Orleans-style kick. - Author: Food Consumer - Tags: Cooking, Recipes & Dining, #vivvo-import From the AICR Test Kitchen Week of April 19, 2010 Contact: Alice Bender, (202) 328-7744 Zesty Roasted Chicken from the American Institute for Cancer Research Once upon a time, “a chicken in every pot” was a popular political slogan and a symbol of prosperity. Today, this low-fat meat with a fascinating history is the symbol of health. The Romans considered chickens to be sacred to Mars, the God of War. And, interestingly enough, the chicken is purportedly the closest living relative to Tyrannosaurus Rex, the king of dinosaurs. No wonder they are considered sacred in some cultures. U.S. chicken consumption has steadily increased over the past forty years; the average American eats about 90 pounds of the bird annually. Perhaps we are learning something about the old ways as we return to the agricultural wisdom of the past. In 1950 a full 80 percent of all chickens were “free range,” but by 1980 only 1 percent fell into this category. Today, 15 percent of birds are sold as “free range” and that market is expected to continue increasing. One of the secrets of this week’s chicken recipe is the marinade. The verb “marinate” originally applied to fish, as the word comes from the Latin mare, meaning “the sea,” but it has since evolved as a technique to tenderize meat. Yogurt makes a surprising marinade, helping to keep the meat moist while infusing it with a delicious flavor. The other secret is the two-temperature technique. By setting the oven higher and letting the temperature drift down, the roasting is initiated when you first place the bird in the oven, then baking at a lower temperature provides slow cooking to ensure the meat stays juicy. The chili and hot sauce give it a kick, much in the style of New Orleans-type chicken. So enjoy this easy to prepare dish that provides a different type of flavor. Since it’s tasty cold as well as hot, it makes a great on-the-run leftover. Zesty Roasted Chicken 3/4 cup plain low-fat yogurt 1 tsp. ground cinnamon 1 tsp. chili powder (or to taste) 1 tsp. Tabasco sauce or your favorite hot pepper sauce (or to taste) 3 cloves garlic, minced Salt and black pepper, to taste 1/2 roasting chicken, cut into parts, skin removed (approximately 1 ½ pounds) 1 tsp. dried Italian seasoning In deep glass baking dish, mix yogurt, cinnamon, chili power, hot sauce and garlic. Add salt and pepper to taste. Add chicken and coat well with marinade. Cover dish tightly and marinate in refrigerator overnight. Preheat oven to 500 degrees. Sprinkle Italian seasoning on chicken and place it on a raised broiler rack in oven. Immediately reduce the baking temperature to 350 degrees. Roast for about 1 1/2 hour. Serve hot or cold. Makes 6 servings. Per serving: 160 calories, 4 g total fat (1 g saturated fat), 3 g carbohydrate, 26 g protein, 0 g dietary fiber, 110 mg sodium. \*\*\* The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $91 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.