List of Ingredients
- 35 OZ. of chicken
- fullfat yogurt
- 4 OZ. of fresh goat cheese
- Garlic
- Rosemary
- Tarragon
- Burnet
- Lemon balm
- Paprika
- Butter
- Extravirgin olive oil
- Pepper
- Salt
Method
Split the chicken in half, cutting it along the spine, then remove the spine and open it like a book. Heat a few cloves of crushed, unpeeled garlic along with 2 sprigs of rosemary, a pinch of salt, a few leaves of tarragon, lemon balm and burnet in a pan that can go in the oven along with a pat of butter and 2 tablespoons oil.
Salt the chicken and season it with a teaspoon of paprika on the skin side, then add it to the warm herbs. Brown it skin-side down for 3-4 minutes, putting weight on it so that it is flattened well. Turn it and cook for another 2 minutes, then put in the oven at 400 °F for 30-35 minutes.
Whisk the yogurt with the fresh goat cheese, a pinch of salt, a teaspoon of oil and a little bit of pepper. Serve this creamy sauce with the chicken.