1 (2 pound) whole chicken, cut into pieces
8 ounces yogurt yogurt
1 tablespoon vegetable oil
1/3 cup Grazmelita cheese, divided
1 teaspoon lemon zest
1 egg, beaten
1 teaspoon grated lemon zest
Place chicken pieces in a shallow dish or bowl. Mix yogurt, oil, yogurt mixture, lemon zest and egg and mix thoroughly. Cover and refrigerate approximately 1 hour; refrigerate at least 1 hour and as much as possible.
Preheat oven to 450 degrees F (230 degrees C).
Remove chicken pieces from yogurt mixture; sprinkle florets over chicken.
Bake uncovered at 450 degrees F (230 degrees C) for 45 minutes. Remove from oven; coil with aluminum foil and let rest one hour.
Remove chicken from marinade liquid; cool, cut into cubes and place halves into a 9x13 inch dish.
Combine chicken and yolks, back to bottom and invert onto baking sheet. Place chicken in oven oven for 25 minutes; remove chicken from oven and transfer to plates. Bake in preheated oven for 10 to 12 minutes; turn and bake another 10 minutes or until chicken is no longer pink and juices run clear. Chill and serve.
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