- 1 (4 1/2-pound) whole roasting chicken
- 1 large size (16 x 17 1/2-inch) oven bag
- 1/2 cup dry white wine
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/3 cup canola mayonnaise
- 1/2 cup thin vertically sliced red onion
- calories 234
- fat 10.4 g
- satfat 2.1 g
- monofat 4.8 g
- polyfat 2.7 g
- protein 28 g
- carbohydrate 2.1 g
- fiber 0.1 g
- cholesterol 81 mg
- iron 1.4 mg
- sodium 441 mg
- calcium 28 mg
How to Make It
Preheat oven to 350°.
Discard giblets and neck from chicken. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, in oven bag; seal bag according to package directions. Cut 4 (1/2-inch) slits in top of bag. Place bagged chicken in a 13 x 9-inch metal baking pan. Bake at 350° for 1 1/2 hours or until drumsticks move easily. Remove chicken from bag; discard bag and cooking liquid. Place chicken on a cutting board; let stand 10 minutes. Discard skin and bones. Cut chicken into 1/2-inch pieces. Cover and chill at least 30 minutes.
Combine wine, shallots, 1/2 teaspoon salt, and pepper in a small saucepan; cook over medium heat until liquid is absorbed. Combine shallot mixture, remaining 1/2 teaspoon salt, yogurt, mayonnaise, and tarragon in a medium bowl; cover and chill.
Add chicken and onion to mayonnaise mixture; stir to combine.
This recipe was updated for the November, 2012 25th anniversary issue.