Oven-baked chicken thighs with yogurt by JamillaCuisine

Name: Oven-baked chicken thighs with yogurt by JamillaCuisine
Ingredients: 4 chicken drumsticks 1/2 cup yogurt 2 tablespoons fresh parsley; chopped 2 tablespoons oil a little lemon juice 2 garlic cloves 2 teaspoons herbs de Provence salt 1/2 teaspoon spicy pepper paste

Meat - Oven-baked chicken thighs with yogurt by JamillaCuisine by Patricia G. - Recipia

I have prepared this baked chicken thigh recipe with yogurt dozens of times, especially when I need to marinate the meat in the morning and not think about dinner anymore. The marinade is quick to make and you don't need complicated ingredients. The thighs turn out tender with a clear flavor of herbs and garlic. Quick Info Total time: about 3 hours (including marinating) Preparation time: 10 minutes Baking time: 40-45 minutes Servings: 4 Difficulty: easy Recipe type: main dish, suitable for a weeknight dinner Ingredients 4 chicken drumsticks 1/2 cup yogurt (about 100 ml) 2 tablespoons fresh parsley, chopped 2 tablespoons oil a little lemon juice (about 1-2 tablespoons) 2 garlic cloves 2 teaspoons herbs de Provence salt, to taste 1/2 teaspoon spicy pepper paste Preparation method 1. Put the yogurt, oil, lemon juice, spicy pepper paste, garlic cloves, herbs de Provence, parsley, and salt in the bowl of a food processor. Blend until the mixture is smooth, without large pieces of garlic or herbs. 2. Wash the chicken thighs and pat them dry with paper towels to remove excess moisture. 3. Coat the thighs all over with the yogurt marinade, ensuring they are well covered. I usually use my hands or a brush. 4. Place the thighs in a covered bowl and let them marinate in the refrigerator for at least 2 hours. If you have time, you can leave them longer, even overnight, but it’s not mandatory. 5. After marinating, remove the thighs and discard the excess yogurt. Do not use the leftover marinade. 6. Place the thighs in a baking dish, skin side up. Do not add any extra liquid. 7. Put the dish in the preheated oven at 200°C, uncovered, and let them bake for 40-45 minutes. Check towards the end; the thighs should be browned, and the juices that come out of the meat should be clear. Why I make this recipe often The recipe doesn’t require attention while it cooks. The yogurt marinade tenderizes the meat well, and the ingredients are simple. I can make a large tray and not worry about dinner. It’s easy to adapt based on what you have on hand. Tips and variations Tips Do not leave the thighs at room temperature before baking, as they can spoil. If you want a crispier crust, you can turn on the grill for 5 minutes at the end. Do not add the leftover marinade to the dish. Substitutions If you don’t have herbs de Provence, you can use a mix of thyme, oregano, and rosemary. The spicy pepper paste can be substituted with a pinch of hot paprika or omitted entirely if you don’t like spicy. You can also use Greek yogurt; it works just as well. Variations You can add a few slices of onion under the thighs in the dish. If you only have upper thighs or whole chicken pieces, adjust the baking time. Serving ideas It goes well with a simple side: rice, roasted potatoes, or a seasonal salad. I prefer it with a cucumber and tomato salad for freshness. Frequently asked questions 1. Can I marinate the chicken for more than 2 hours? Yes, you can leave the thighs to marinate overnight in the refrigerator. The flavor will be even more intense, and the meat will be more tender. 2. Can I make the recipe without a food processor? Yes, mix the marinade ingredients with a whisk or a spoon. Chop the garlic as finely as possible to avoid large pieces. 3. What kind of yogurt is used? Plain yogurt of any type. It can be regular or Greek, just make sure it’s not flavored or sweetened. 4. Can I use another part of the chicken? It also works with upper thighs, wings, or even breast, but the baking time will vary. For breast, reduce the time by 10-15 minutes. 5. What do I do with the leftover marinade? Do not use it for baking and do not save it for anything else, as it has been in contact with raw meat. Nutritional values Estimate for one serving (1 lower thigh with a little absorbed marinade): Calories: approximately 220-250 kcal Protein: 23-25 g Fat: 13-15 g Carbohydrates: 2-3 g Values vary depending on the size of the thighs and the type of yogurt used. Storage and reheating Cooked chicken thighs can be stored in the refrigerator for 2 days in a covered container. To reheat, use the oven or a skillet with a little water so they don’t dry out. In the microwave, they become dry more quickly. The thighs do not have the same texture the next day, but they can be cut into salads or sandwiches. The leftover marinade should not be saved.

Oven-baked chicken thighs with yogurt by JamillaCuisine

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