Garlic-Curry Chicken Thighs with Yogurt Sauce

chicken bake low fat kid-friendly yogurt curry healthy dinner wheat/gluten-free quick & easy quick and healthy small plates

Anna Stockwell

6 servings

Source

Ingredients

1 head of garlic (about 12 cloves), peeled, finely chopped

1/4 cup olive oil

2 tablespoons curry powder

2 cups plain Greek yogurt, divided

2 1/2 teaspoons kosher salt, divided

12 skin-on bone-in chicken thighs (about 6 pounds)

2 tablespoons fresh lemon juice

Method

Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.

Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.

Chicken can marinate up to 1 day before cooking. Keep chilled.