Chicken Thighs with Yogurt

Name: Chicken Thighs with Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Chicken legs 4; Natural plain yogurt 1 cup; Whole milk ¼ cup; Extra virgin olive oil 1 ½ tbsp; Garlic 2 cloves; Oregano to taste; Fine salt to taste; Black pepper to taste; Natural plain yogurt &frac13; cup; Extra virgin olive oil 0.3 tbsp; Lemon juice ½; Lemon peel 1; Fine salt to taste

it br es de fr

319

Calories per serving

Gluten Free

Energy Kcal 319
Carbohydrates g 6.2
of which sugars g 6.2
Protein g 31.5
Fats g 18.8
of which saturated fat g 5.45
Fiber g 0.9
Cholesterol mg 151
Sodium mg 472

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Makes: 4 pieces
Note + 30 minutes of marinating

PRESENTATION

Chicken thighs with yogurt? Now that's a refreshing twist on your traditional roast chicken. And look, the tangy kick from fresh lemon and creamy yogurt? Really really good. In a lot of Italian kitchens, these dishes show how just a few ingredients—like yogurt, lemon, and a handful of herbs—can transform everyday meals into something moist, super tender, and full of flavor. It's simple, you know? The yogurt works as a marinade, helping the chicken soak up all those bright, citrusy notes, making the skin a little crispy while the inside stays juicy. Plus, some folks toss in apples or other fruits, adding a sweet touch to balance that zingy yogurt-lemon sauce. It's the kind of meal that's easy to pull off yet feels special, whether you're baking it in the oven or trying a quick pan-fry. And here's the thing, it's a favorite among easy chicken thigh recipes and fans of healthy chicken recipes in Italy, especially for anyone who enjoys Mediterranean food that's light, yet full of character.

Across Italy, you'll find different spins on yogurt-marinated chicken thighs—some regions bake them until golden, while others prefer a stovetop version that gets more crispy around the edges. The magic is in the balance: the yogurt's gentle tanginess plays off the lemon's sharpness, creating a sauce that's both rich and fresh. It's a tender, no-fuss way to enjoy chicken, and the leftovers taste even better the next day. Even those who usually stick to classic roasted chicken thighs find themselves enjoying this combo; the baked chicken thighs with yogurt hit that sweet spot between familiar and new. For real. Plus, you can tweak it—try a Greek yogurt chicken marinade for an extra-thick coating or mix in a little garlic and rosemary for more Mediterranean flair. For anyone curious about yogurt sauce for chicken or just looking for something that gives a moist, crispy finish with a twist, this dish does the job without overcomplicating things. Pretty simple. It’s a tasty way to bring a taste of the Mediterranean to your dinner table, offering both tradition and innovation in every bite.

INGREDIENTS

319

Calories per serving

Ingredients for 4 chicken thighs: Chicken legs 4; Natural plain yogurt 1 cup (250 g); Whole milk ¼ cup (60 g); Extra virgin olive oil 1 ½ tbsp (20 g); Garlic 2 cloves; Oregano to taste; Fine salt to taste; Black pepper to taste

for the accompanying sauce: Natural plain yogurt ⅓ cup (100 g); Extra virgin olive oil 0.3 tbsp (5 g); Lemon juice ½; Lemon peel 1; Fine salt to taste

Preparation

How to prepare Chicken Thighs with Yogurt

To prepare the chicken thighs with yogurt, start by making the marinade: in a blender cup, pour the yogurt, milk 1, olive oil 2, and peeled garlic cloves 3

blend everything with an immersion blender 4 until you get a smooth sauce, then salt, pepper, and season with oregano 5, mix everything to flavor. Now place the chicken thighs side by side in a large bowl, cover the meat with the yogurt-based marinade 6, and turn them to moisten them completely.

Wrap the bowl with plastic wrap 7 and place in the refrigerator to marinate for at least 30 minutes, turning them at least once. After the resting time, heat a drizzle of olive oil in a pan 8, lay the thighs and cover them with the yogurt marinade 9.

Cook the chicken over medium heat for about 10 minutes. Once the cooking time in the pan has passed 10, transfer the chicken to a baking dish, season with a drizzle of olive oil 11 and a teaspoon of oregano 12. Cook the chicken in a preheated static oven at 428°F (220°C) for about 20 minutes.

While the chicken bakes in the oven, take care of the accompanying sauce: pour the yogurt into a bowl, add the lemon juice 13, the oil, a pinch of salt, and flavor with lemon zest 15

Mix the sauce to flavor it 16. In the meantime, the chicken will be cooked, take it out of the oven 17 and serve the chicken thighs with yogurt with the lemon-flavored sauce 18.

Storage

We recommend consuming the chicken thighs with yogurt immediately; you can store them without the lemon sauce in the refrigerator for a couple of days. The sauce keeps in the fridge covered with plastic wrap for a day at most. We do not recommend freezing.