Seen a lot of recipes of chicken marinated in yogurt, so I thought I would give it a try.
Okay, don’t freak out about the yogurt… the way I’m doing this you will never know that it was baked that way. You’ll just be left with juicy, flavor-infused chicken that will warm you up on a crisp Autumn day.
3In a small non-reactive bowl add all the marinade ingredients.
5Take the chicken parts, and sprinkle with some salt, and pepper.
6Add the chicken parts to a large non-reactive bowl, and then add the marinade.
7Chef’s Note: I tried several different yogurts for this recipe. I started with Greek yogurt, but it imparted too much alternate flavor to the chicken. What I finally liked was whole milk yogurt. It’s similar to a buttermilk marinade but with additional notes of flavor.
8Thoroughly combine the marinade with the chicken.
9Cover the bowl, and allow to rest in the refrigerator for 4 (up to 8) hours.
10Place a rack in the middle position, and preheat the oven to 360 (182c).
11Place a piece of parchment paper in a baking sheet.
12Chef’s Note: If you have a cooling rack that will work, place that on the parchment paper. That way the chicken will have a chance to cook on all sides evenly.
13Remove the chicken from the refrigerator, shake off any excess marinade and place on the baking sheet.
14Bake in the preheated oven for about 1 hour, until the juices in the chicken run clear.
15Chef’s Tip: The best way to know if your chicken is finished cooking, use an instant read thermometer, the internal temp should be 165f (75c).
17Add the chicken to a dish, and add your favorite side. In this photo, I’m using smashed red potatoes. Enjoy