Yoghurt baked chicken

Prep: 20 mins
Cook: 50 mins
Yoghurt baked chicken
A healthy creamy sauce with baked chicken and a hint of lemon and herbs turns chicken legs into something special.
 

4 chicken legs, separated (from butcher)

75ml olive oil

400ml yoghurt

Juice of 1 lemon

1 tbsp parsley, finely chopped

Slices of lemon, cut in half

Sprig of parsley, to garnish

Rice to serve

Preheat the oven to 200°C / 400°F / Gas mark 6.

Arrange the chicken in a roasting tray and drizzle with the olive oil.

Season with salt and pepper then cook for 45-50 minutes until the juice runs clear when the thickest part of a thigh is pierced.

Remove the chicken from the roasting tray when ready and keep warm to one side covered in kitchen foil.

Scrape the cooking juices and bits into a saucepan and stir in the lemon juice and yoghurt.  

Heat on low and stir in the parsley.

Arrange the chicken on a serving plate and pour the sauce around and over them.

Garnish with lemon slices and a sprig of parsley before serving with rice if you like.

Serves
4

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Chicken, Rice, Oil, Herbs

Recipe Type
Family Dinners, Healthy

Level of Difficulty
Easy

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