I am of the firm belief that there are not enough roasted chicken recipes in this world. And yes, I recognize that there are literally thousands of these recipes out there (millions? billions?!). But I stand by that belief. This is due to my overwhelming love for roasted chicken. There’s something about super crispy skin and tender, delicious meat that has my little carnivorous heart. This Greek Yogurt Roasted Chicken also has my heart.
I’ve made a few recipes a while back involving chicken and yogurt. They were all different and tasty in their own way. Being that I really don’t enjoy yogurt on it’s own, this kick ended as quickly as it began (leftover yogurt often goes to waste in our home). So when I recently found myself with an extra cup of plain greek yogurt, I remembered the concept of using yogurt as a marinating vehicle for chicken. In the interest of not wasting food and needing something easy for dinner, I started just mixing in various ingredients that I had on hand. This resulted in a the tend meat/crispy skin combo that I live for.
A part of me worried that it was just a lucky fluke. So just to be sure (and since I had the large packs of drums and thighs that needed a purpose) I whipped this recipe up once more. As it turns out, this was definitely not a fluke, but a recipe that I will make again and again. When J goes back for seconds, it’s always a good sign.
This dish has all the components of a perfect weeknight dinner. It’s really easy to prep in advance, and I’ll bet it would freeze well. The tang of the yogurt mixed with the acidity of the lemon and the deliciously fragrant fresh thyme and parsley combine so beautifully with the savory garlic. I encourage you to make extra because you will want seconds. It also made a delicious lunch the next day. I have not yet attempted to grill this chicken, but when I do, I’ll be sure to update.
Greek Yogurt Roasted Chicken
- A few pounds of chicken pieces (I used dark meat but I’m sure chicken breasts would be delicious, just try to keep things a similar size for even cooking)
- 1 small container of Greek yogurt (mine was 5.3 oz.)
- The juice of 1 lemon (or half if you don’t like a strong lemon flavor)
- 1/4 cup of olive oil
- 1 Tbsp. of fresh parsley, chopped
- 1 1/2 tsp. of fresh thyme, chopped (I used lemon thyme because that’s what I had)
- 1/2 tsp. of garlic powder
- 1/2 tsp. of salt + a little for sprinkling
- 1/4 tsp pepper + a little for sprinkling
Mix together the Greek yogurt, lemon juice, and olive oil and the last five ingredients and whisk until well combined.
Add chicken pieces into the yogurt mixture. This can be done a day beforehand or right before you roast the chicken. You can even freeze it.
When you’re ready to cook it, bake at 425 degrees for 50-55 minutes or until golden brown and crispy with a temp of 165 degrees.
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