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Greek Yogurt Chicken

January 13, 2014

Choosing my 100th post was pretty simple, even though it had to meet many requirements. Number one hundred needed to be a reflection on what I try to maintain with this blog Something simple that could be served from family to fancy, appealing to many, healthy, and diverse in that you could switch up ingredients in case you didn’t have something on hand. I hesitated to label this as Greek chicken, because the only ingredient used that was Greek was the yogurt. Using plain yogurt, and Greek seasonings such as rosemary, with hints of lemon would lend itself to that, but I didn’t want to just be held to one mode of seasoning. This works with any flavor of yogurt, though I find the ones that aren’t sweet more appealing, and of course,plain. I’ve made this at least a dozen times. Those who  I have shared the recipe have made it more than once. Everyone loves it. I hope you do too.

4-5 nice size chicken thighs, skin on

1 small container Greek yogurt, today I have lime

1 T. olive oil

2 T. dried parsley

2. T. dried rosemary

1 t. Perfect Pinch – I think this is a must

1/2 t. black pepper

1/2  medium lemon, juiced and zest

4 cloves garlic, finely minced

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Combine all ingredients well, except chicken and half of the minced garlic. I like to use a plastic container with a lid. Baggies are nice but I have had one too many a bone break through a bag.

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Generously coat the chicken. Gently lift the skin without removing. Put a tablespoon or two  of yogurt mix under the skin pocket. Sit it in the fridge for an hour, or 24 hours. The taste will get stronger the longer you leave it  in the mix. In a rush? You will  still have great flavor in an hour.

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Take chicken out of the refrigerator and pre heat the oven to 400. Arrange the chicken in a foil lined pan, not touching each other. Evenly distribute the other half of the minced garlic on top and another sprinkle of  Just  A Pinch (Don’t miss this step ) Use a pan with sides, as the juices are flavored beautifully.

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Bake for 20 minutes. Reduce heat to 350* and bake for another 20 minutes. No more! Let rest before serving for  5 minutes.

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Served with Roasted Broccoli and Garlic.

 

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