Oven-baked chicken thighs with yogurt

Name: Oven-baked chicken thighs with yogurt - Alberta O.
Ingredients: 6 chicken thighs; 200g yogurt; parsley; juice from half a lemon; 3; 4 tablespoons of olive oil; 3; 4 cloves of garlic; salt; pepper; and spices if desired.

Meat - Oven-baked chicken thighs with yogurt by Alberta O. - Recipia

Every time I cook chicken thighs in the oven, I choose the yogurt version if I want something quick and hassle-free. The yogurt makes the meat tender without needing a long marinating time, and I usually have the basic ingredients already in the fridge and on the shelf. The recipe works well on a regular day when I don't want to wash too many dishes or spend too much time in the kitchen. Quick Info Total time: about 1 hour and 40 minutes Preparation time: 10 minutes Marinating time: 1 hour in the fridge Cooking time: 30-40 minutes in the oven Servings: 6 (from 6 lower thighs) Difficulty: easy Recipe type: main course, dinner or lunch Ingredients 6 lower chicken thighs 200 g yogurt (plain) 3-4 tablespoons olive oil A bunch of parsley (or to taste) Juice of half a lemon 3-4 cloves of garlic Salt Pepper Spices (optional; can be seasonings or herbs to taste) Preparation method 1. In a food processor or blender, put the yogurt, olive oil, parsley, lemon juice, peeled garlic, salt, pepper, and any other spices if you want. Blend for a few seconds until you get a smooth sauce. 2. Place the chicken thighs in a large bowl. Pour the yogurt sauce over them, mixing well to coat them on all sides. 3. Cover the bowl and refrigerate for at least an hour. You can leave them longer if you have time, but even an hour is enough for the thighs to absorb flavor and become tender. 4. Preheat the oven to 200°C. Remove the thighs from the fridge and arrange them in a baking tray in a single layer. Pour the remaining sauce over the top. 5. Place the tray in the oven and let it cook for 30-40 minutes. Depending on the oven and the size of the thighs, check towards the end to see if they are browned and fully cooked (the meat should not be pink near the bone). Why I make this recipe often Oven-baked chicken thighs with yogurt are quick and don't require many ingredients or complicated techniques. The yogurt makes them tender, and you don't have to marinate them for hours. I rely on this recipe when I want something tasty without much effort. Tips and variations Tips If the thighs are larger, leave them in the oven a little longer or cover the tray with foil for the first 20 minutes to prevent drying out. Use plain yogurt, not one with fruit or flavors. For a stronger taste, you can rub the thighs with a little salt before putting them in the marinade. Substitutions Olive oil can be replaced with another type of vegetable oil. If you don't have parsley, you can leave it out or replace it with fresh coriander, dill, or basil. Variations You can add sweet or hot paprika, cumin, or chili flakes to the marinade. Instead of lower thighs, you can also use upper thighs or wings; just adjust the cooking time according to thickness. Serving ideas Goes well with rice, baked potatoes, or green salad. The remaining yogurt sauce in the tray can be poured over the side dish or used as a dip. Frequently asked questions 1. Can I use chicken breast instead of thighs? Yes, but chicken breast tends to be drier, so don't cook it too long and try to cover it with more sauce during baking. 2. What kind of yogurt is better, full-fat or low-fat? Either works, but yogurt with at least 3% fat will give a creamier texture and fuller flavor. 3. Can I marinate the thighs overnight? Yes, if you have time, you can leave them in the fridge overnight, but it's not necessary. An hour is sufficient. 4. Do I need to remove the skin from the thighs? Not necessary, but if you don't want the skin, you can remove it before marinating. 5. How do I check if the thighs are done? The meat should be cooked through and not pink near the bone. If you have a thermometer, the internal temperature should be at least 75°C. Nutritional values Estimated per serving (without side dish): Calories: approximately 250-300 Protein: 20-25 g Fat: 15-18 g Carbohydrates: 2-4 g Values vary depending on the fat content of the yogurt and how much sauce remains in the tray. Storage and reheating Yogurt chicken thighs can be stored in the fridge for up to 2 days in a sealed container. They can be reheated in the oven or microwave, but not too much to avoid drying out. If there is sauce left in the tray, pour it over the meat when reheating. The recipe is not suitable for freezing after baking, as the yogurt sauce changes texture when thawed.

Oven-baked chicken thighs with yogurt

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