Serves = 4
600g chicken thighs
2 cups Greek yogurt, low fat
2 tablespoons minced garlic
2 teaspoons paprika
2 teaspoons mixed herbs (or coriander or oregano)
1 tablespoons olive oil
Juice of 1 lemon, about ½ cup
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Kelly's Baked Marinated Chicken
This quick and easy yoghurt and spice-marinated chicken is bursting with flavour – great served with rice, salad or pita bread!
45
mins
7
ingredients
$3.3
/ person
Gear
Ingredients
It’s this easy
- Trim excess fat off chicken thigh
- In a large bowl, mix together the yogurt, garlic, paprika, herbs, olive oil and lemon juice.
- Place the chicken thighs into the bowl and coat them well with the marinade.
- Cover the bowl and place it in the fridge for at least 20 minutes (a few hours or overnight if you have time).
- Preheat the oven to 180°C
- Line a baking tray with baking paper, place the chicken on the tray, and bake for 15-20 minutes or until cooked through.
Serve with a salad, a spoonful of Greek yogurt and some rice, pita bread or roasted potatoes.
Tweaks
- Serve with a quick Mediterranean-style salad made with chopped cucumber, cherry tomatoes, red onion, spring onion, mint, olives, and lettuce or rocket.
- Serve with rice cooked with garlic and lemon juice, and sprinkled with dill for extra flavour.
- To cook the chicken in the air fryer instead, set to 170°C and cook for 12- 16 minutes. Check the chicken is cooked by inserting a knife into the thickest part. The chicken will be cooked if there are not pink bits left.
Notes
Serves = 4
Nutrition information (per serve),
- Energy (1164kJ)
- Protein (34.6g)
- Total Fat (12.6g)
- Saturated Fat (3.2g)
- Carbohydrate (4.8g), (Starch (0.94g), Sugars (3.9g), Added sugars (0g), Free Sugars (0g))
- Dietary Fibre (1.86g)
- Sodium (137mg)
- Calcium (125.7mg)
- Iron (2.2mg)
