Recipes

Lemon Yogurt Chicken

by StudioLink Recipe.

June 27, 2025

Made by Snejana

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Lemon, yogurt, and oregano give these roasted chicken thighs bright flavor beneath deeply golden skin. Roasted garlic and lemony pan juices make a flavorful finish.

1 Hour+

Marinating

45–60 Min

Baking

400°F

Oven Temperature

Estimated Nutrition Per Serving

977 calories | Protein: 65g | Carbohydrates: 13g | Fat: 74g | Fiber: 3g

Creator-provided estimates based on dividing the full recipe into 3 servings; excludes sides.

Ingredients:

0.5x

8 chicken thighs (bone-in, skin on)
2 tbsp olive oil
1/4 cup plain yougurt
1/2 tbsp salt (to taste)
1/4 tbsp pepper (to taste)
1 1/2 tbsp dried oregano
2 lemons (juiced)
6 cloves garlic (unpeeled)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Coat the chicken. Place the CHICKEN THIGHS in a baking dish with the OLIVE OIL and PLAIN YOGURT. Add salt, pepper, dried oregano, and the juice from the LEMONS. Tuck in the squeezed lemon pieces and unpeeled GARLIC CLOVES, then massage the marinade over the chicken.
Marinate. Cover and refrigerate for at least 1 hour or overnight.
Roast. Preheat the oven to 400°F (200°C). Arrange the thighs skin-side up and bake uncovered for 45–60 minutes, until the thickest part reaches 165°F (74°C), checking away from the bone.
Crisp the skin. If desired, broil for 1–2 minutes, watching closely to prevent burning.
Serve. Squeeze the softened garlic from its papery skins and serve with the chicken and pan juices.