Lemon Yogurt Chicken
Lemon Yogurt Chicken
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1/4 cup plain yogurt, Balkan-Style or any type
- 1/2 tablespoon salt, to taste
- 1/4 tablespoon pepper, to taste
- 1 1/2 tablespoons dried oregano
- 2 lemons, juiced, plus extra lemon and lemon slices for marinating/baking
- 6 garlic cloves, unpeeled
Instructions
- 1
Place the 8 bone-in, skin-on chicken thighs in a large baking dish.
⏱️ 2 min
- 2
Drizzle the 2 tablespoons of olive oil evenly over the chicken thighs.
⏱️ 1 min
- 3
Sprinkle the 1/2 tablespoon of salt over the chicken.
⏱️ 1 min
- 4
Sprinkle the 1/4 tablespoon of pepper over the chicken.
⏱️ 1 min
- 5
Sprinkle the 1 1/2 tablespoons of dried oregano over the chicken.
⏱️ 1 min
- 6
Squeeze the juice from the 2 lemons directly over the chicken in the baking dish.
⏱️ 2 min
- 7
Add the 1/4 cup of plain yogurt on top of the chicken.
⏱️ 1 min
- 8
Using your hands, thoroughly massage all the ingredients into the chicken, ensuring each piece is well coated.
⏱️ 3 min
- 9
Add the squeezed lemon halves (or additional lemon slices if desired) and the 6 unpeeled garlic cloves into the baking dish with the chicken.
⏱️ 1 min
- 10
Allow the chicken to marinate at room temperature for at least 1 hour. For best results, you can marinate it in the refrigerator for up to 4 hours or overnight.
⏱️ 60 min
- 11
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 12
Bake the chicken, uncovered, in the preheated oven for 45 minutes to 1 hour, depending on the size of the chicken thighs.
⏱️ 50 min•🌡️ 400
- 13
The chicken is fully cooked when a meat thermometer inserted into the thickest part of a piece of chicken registers an internal temperature of 165°F (74°C).
- 14
Serve the Lemon Yogurt Chicken hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Yogurt Chicken
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1/4 cup plain yogurt, Balkan-Style or any type
- 1/2 tablespoon salt, to taste
- 1/4 tablespoon pepper, to taste
- 1 1/2 tablespoons dried oregano
- 2 lemons, juiced, plus extra lemon and lemon slices for marinating/baking
- 6 garlic cloves, unpeeled
Instructions
- 1
Place the 8 bone-in, skin-on chicken thighs in a large baking dish.
⏱️ 2 min - 2
Drizzle the 2 tablespoons of olive oil evenly over the chicken thighs.
⏱️ 1 min - 3
Sprinkle the 1/2 tablespoon of salt over the chicken.
⏱️ 1 min - 4
Sprinkle the 1/4 tablespoon of pepper over the chicken.
⏱️ 1 min - 5
Sprinkle the 1 1/2 tablespoons of dried oregano over the chicken.
⏱️ 1 min - 6
Squeeze the juice from the 2 lemons directly over the chicken in the baking dish.
⏱️ 2 min - 7
Add the 1/4 cup of plain yogurt on top of the chicken.
⏱️ 1 min - 8
Using your hands, thoroughly massage all the ingredients into the chicken, ensuring each piece is well coated.
⏱️ 3 min - 9
Add the squeezed lemon halves (or additional lemon slices if desired) and the 6 unpeeled garlic cloves into the baking dish with the chicken.
⏱️ 1 min - 10
Allow the chicken to marinate at room temperature for at least 1 hour. For best results, you can marinate it in the refrigerator for up to 4 hours or overnight.
⏱️ 60 min - 11
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 12
Bake the chicken, uncovered, in the preheated oven for 45 minutes to 1 hour, depending on the size of the chicken thighs.
⏱️ 50 min•🌡️ 400 - 13
The chicken is fully cooked when a meat thermometer inserted into the thickest part of a piece of chicken registers an internal temperature of 165°F (74°C).
- 14
Serve the Lemon Yogurt Chicken hot and enjoy!
⏱️ 2 min