Yogurt Baked Chicken
Indulge in the rich, tender flavors of Yogurt Baked Chicken, a perfect blend of simplicity and bold Mediterranean-inspired taste. This recipe features juicy, bone-in chicken thighs marinated in a creamy Greek yogurt base infused with lemon juice, garlic, and warm spices like cumin, paprika, and chili powder. The yogurt not only tenderizes the chicken but also creates a luscious coating that bakes into a golden, slightly crispy finish. With just 10 minutes of prep and a marinade that can rest overnight, it’s a fuss-free option for busy weeknights or casual dinner parties. Serve this flavorful baked chicken with rice, roasted veggies, or a fresh salad, and garnish with a sprinkle of parsley for an elegant touch. Whether you’re looking for easy baked chicken recipes, Mediterranean-inspired meals, or healthy yet indulgent dinner ideas, this dish is your go-to favorite that’s bursting with aroma and taste.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, ground cumin, paprika, chili powder, dried oregano, salt, black pepper, and olive oil. Mix well to create the marinade.
Pat the chicken thighs dry with a paper towel. Add the chicken pieces to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet or large oven-safe dish with parchment paper or lightly grease it with olive oil.
Arrange the marinated chicken thighs on the prepared baking sheet, skin-side up, ensuring they are not crowded for even cooking.
Bake the chicken in the preheated oven for 35-40 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden and slightly crisp.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Garnish the baked chicken with freshly chopped parsley and serve warm with your choice of sides like rice, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.8 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
