Michael Symon: The Best Ways to Use Greek Yogurt

As an Iron Chef and Co-Host of The Chew, Michael Symon can cook with pretty much anything. But there’s one ingredient that really takes him back to his roots.

“My yaya made her own Greek yogurt,” Michael says, “Those are the best foods… the foods that bring you back to childhood.”

Michael says his favorite thing to cook using Greek yogurt is a flavorful roast chicken. “I whisk together some yogurt, honey, garlic, and fresh herbs, and I marinate the whole chicken in it,” he says. “It makes it more tender and it makes it more juicy.” You can find the recipe for Michael’s dish below.

And what about Ali? Being married to a Greek, she cooks with the stuff too. “The greatest salad dressing I make… white balsamic, mustard, olive oil, and a tablespoon of plain yogurt,” she says.

So do people care more about food now more than ever? The chef thinks that the success of The Chew shows how much more people are invested in what they eat. “If someone would have told us 15 years ago that ‘there’s going to be a daytime show on network television and you’re going to talk about food every day,’ I would go ‘you’re insane.’” He says.

To find out if Michael really gets along with his Chew co-hosts, check out this episode of Daily Shot.

Ali’s Greek Yogurt Salad Dressing

1/4 cup white balsamic vinegar
1/4 cup olive oil
I tablespoon Dijon mustard
I tablespoon Greek plain yogurt

Combine all ingredients and whisk together until blended.

Michael Symon’s Roasted Chicken with Cumin and Orange

Ingredients
4 skin on chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 orange, zest and juice
2 cloves fresh garlic, chopped
3 tablespoons olive oil

Instructions
1. Season the chicken breasts with plenty of salt and pepper on both sides then place them in a gallon sized re-sealable bag.
2. Whisk together the Dannon Oikos Plain Greek Nonfat Yogurt, cumin, smoked paprika, orange zest and juice and garlic. Pour this mixture in to the bag with the chicken, seal and make sure all of the chicken gets coated. Marinate in the refrigerator for 1 hour or up to 3.
3. Remove your chicken from the fridge 30 minutes prior to cooking to take the chill off of it.
4. Remove the chicken from the marinade, wiping off any excess and preheat your oven to 400 degrees. Discard the marinade.
5. Place a large sauté pan over medium heat. When the pan is hot, add the olive oil along with the chicken, skin side down.
6. Cook for about 2 minutes, until the skin is golden brown then flip the chicken and place the whole pan in the oven. Roast for 25-30 minutes until the chicken has finished cooking through. Remove the chicken from the oven and let it rest for 5 minutes.
7. Slice and serve with Creamless Corn (can remove skin from chicken before eating).

Yield: 4 servings