Yogurt Marinated Chicken with Potatoes
A one-dish weeknight dinner made with bone-in chicken thighs, potatoes, and a spiced Greek yogurt marinade. Crispy skin, tender meat, and almost zero prep.
Servings: 6
Ingredients
- 8 chicken thighs bone-in skin-on
- 3 yukon gold potatoes cut into pieces
- ½ cup whole Greek milk yogurt
- 6 cloves garlic peeled and grated or minced
- 1 lemon juice of
- 1 teaspoon dried oregano
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chicken thighs and potato pieces in a 9x13 baking dish. Add the yogurt, garlic, lemon juice, oregano, Aleppo pepper, sumac, coriander, cumin, salt and pepper directly into the dish.
- Use your hands or a pair of tongs to mix everything together until well coated. Arrange the chicken skin side up.
- If time allows, cover and marinate for at least 1 hour at room temperature, or refrigerate overnight. If refrigerating, take the dish out 30 minutes before baking while you preheat the oven.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 45 minutes until the chicken skin is deeply golden and crispy and the potatoes are tender. The chicken is done when the meat pulls away from the bone easily.
- Serve hot directly from the baking dish.
Notes
- Use whole milk yogurt only. Low-fat or non-fat yogurt will not give the same texture or crispy skin.
- Bone-in skin-on chicken thighs are strongly recommended. They stay juicier and have more flavor than boneless cuts during a long bake.
- If using boneless chicken, reduce the covered and uncovered bake time and check for doneness earlier.
- Take the dish out of the fridge 30 minutes before baking if you have marinated it ahead. A cold baking dish goes into a hot oven unevenly.
- Add a pinch of cayenne pepper to the marinade for a subtle heat alongside the Aleppo pepper.
- Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium heat with a splash of water or in the oven at 350°F covered with foil.
Nutrition
Calories: 270kcal | Carbohydrates: 19g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 737mg | Potassium: 813mg | Fiber: 3g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 2mg