3-Ingredient Curried Chicken Thighs

3-ingredient recipes chicken curry yogurt bake roast dinner

Molly Baz

Serves 4

Source

Ingredients

8 skin-on, bone-in chicken thighs

1 1/2 teaspoons kosher salt, divided

2 tablespoons olive oil

1 tablespoon plus 1 teaspoon curry powder

1 cup plain yogurt, divided

Method

Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.

Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes.

Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.

Chicken can be marinated 1 day ahead; keep chilled.