Yogurt Marinated Lemon Garlic Baked Chicken Thighs

recipe by:
The Best Dressed Chicken
Prep Time:
Cook Time:
Total Time:
For the Chicken Bake:
  • 8 The Best Dressed Chicken Bone in Thighs
  • 2 bell peppers, halved
  • ½ cup seedless black or green olives
  • 1 red onion, cut into 8 wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 oz. Feta cheese, crumbled
  • ¼ teaspoon sea salt
  • Freshly cracked pepper
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh mint, finely chopped
For the Chicken Marinade:
  • 1 cup plain yogurt or Greek yogurt
  • 2 tablespoons lemon juice (reserve 1/2 tablespoon for final garnish)
  • 1 lemon, zested
  • 5 cloves of garlic, finely crushed
  • 1 teaspoon finely chopped mint leaves (reserve half for final garnish)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon dried oregano
  • 2 tablespoons olive oil
Yogurt Marinated Lemon Garlic Baked Chicken Thighs
  • Rinse the chicken thighs and pat them dry with a paper towel.
  • Mix all the ingredients of the marinade together in a large gallon-size plastic bag or glass bowl. Add the chicken thighs and combine thoroughly. Leave the chicken in the fridge to marinate for 25 to 60 minutes.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Prepare a baking tray by brushing it with oil. You can also line the tray with parchment paper or foil and then brush it with oil for easy clean-up.
  • Take the chicken from the marinade and place it in the baking dish. Discard the excess marinade.
  • Place the chicken in the oven and bake it for 25 minutes. While the chicken is baking, prepare the bell peppers, onions, and cherry tomatoes by brushing them with olive oil. Add salt and pepper, sprinkle with oregano, and thoroughly combine.
  • After the chicken has been baking for 25 minutes, add the vegetables to the baking dish. Bake for a further 35 minutes, turning the vegetables after 15 minutes. Continue to bake until an instant-read thermometer inserted in the chicken registers 165 degrees Fahrenheit, and the vegetables have a nice char on them. The juice of the chicken should be clear when a fork is inserted.
  • Add the olives, feta, parsley, and mint to the baking tray and mix them in with the chicken, peppers, onion, and cherry tomatoes. Check for salt and pepper.
  • Remove the chicken from the oven. While the chicken rests for 5 minutes, add the olives, parsley, mint, and feta to the baking tray and mix them in with the chicken, peppers, onion, and cherry tomatoes. Taste and adjust the salt and pepper if necessary.
  • Serve the chicken platter-style with flatbread and fresh green salad or your choice of sides.
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