Yogurt-Marinated Grilled Chicken with Roasted Vegetables

This is a very typical meal for our family: chicken with veggies. Though it’s not the most exciting dinner on the planet, I add a little zip by marinating the chicken all day, while at the same time minimizing the manual labor required at 6 p.m.

The yogurt-based marinade is from an older issue of Bon Appetit Magazine. With ginger and garam masala to add a punch, it has an Indian flare to it. I halve the recipe and save at least 1/4 cup to pour over the chicken after it’s grilled. I also saved leftovers for a delicious lunch creation the following day.

I serve the grilled chicken with roasted potatoes, roasted broccoli and a tossed salad. For the potatoes, I season with salt, pepper and olive oil and bake for 35-40 minutes at 400 degrees. The broccoli — seasoned with salt, pepper, olive oil and parmesan cheese — is added to the oven when the potatoes are 50% done. When added, you should stir the potatoes to keep them from burning.

Here’s a photo of the chicken with the marinade — you can add the “sauce” or not, all depending on your preference. In our house, sauce is added for the adults but not the child!

The next day, I chop up the chicken into bite-sized pieces and heat up with the leftover marinade. Then I place the chicken over brown rice and sauteed spinach. Delicious, a nice variation to the previous dinner, and very little effort at all!

Melinda Hinson