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.


Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Chicken, Rice, Oil, Herbs

Recipe Type
Family Dinners, Healthy

Level of Difficulty

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