Yoghurt baked chicken
Prep:
20 mins
Cook:
50 mins
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
