Saturday, October 18, 2014
Greek Chicken Thighs- Marinated with Yogurt, Garlic & Oregano
This is such a simple idea for chicken, I really didn't expect much.
However, there is something to the yogurt with some spices too, that really add to the flavor of this chicken.
Don't worry about the yogurt being kind of a weird sauce, because most of it bakes away! Some little bits of baked yogurt remain around the edges, and while they don't look beautiful, they taste yummy.
If you need more inspiration, here's a link to a whole bunch of Greek recipes on my blog.
8-10 chicken thighs (about 2-3 lbs), w/bone and skin-on
1 cup Greek yogurt
1-2 Tbsp parsley, minced
1 lemon, juiced
1 tsp oregano, fresh or dried
4 cloves garlic, minced
Salt and pepper
Mix the yogurt, parsley, lemon juice, oregano, garlic with the chicken thighs. Let sit for at least 30 minutes, or longer if you can. I think overnight would be fine too.
Preheat oven to 350
In a 9x13 dish, add the yogurt covered chicken thighs to the baking dish, skin side up. You may need another dish, if your (chicken) thighs are large. Don't worry about greasing the pans, the chicken thighs give off a lot of fat (from the skin), and juice from the chicken and the yogurt.
Bake for 60 minutes, until most the yogurt appearance has disappeared and the thighs are cooked through. Drain off the liquid, and retain for another use.
NOTE: About the cooking juices that you save, chill it and throw away the chicken fat when it's hardened. The juice/stock will be great for another recipe that calls for chicken broth, it's got a nice tang and made some great soup at my house when I add a bit more chicken stock to it.