Yoghurt Marinated Chicken

- Advertisement -
Yield: 4


  • 6-8 chicken thighs (skin on and bone in)
  • 1 cup Greek style natural yoghurt
  • 2 cloves garlic, crushed and finely chopped
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano leaves
  • sea salt and freshly ground black pepper


Place the chicken into a resealable plastic bag along with the yoghurt, garlic, lemon, smoked paprika, oregano, salt and pepper.  Seal and refrigerate for at least 30 minutes but preferably for 2 hours.
Preheat the oven to 180 C.
Pour the oil into a small roasting dish and arrange the chicken in a single layer.
Bake for 50 minutes or until the chicken is well coloured and juices run clear when pierced with a skewer.



Leave a Reply

Your email address will not be published. Required fields are marked *

2 thoughts on “Yoghurt Marinated Chicken

  1. Hi Helen,
    Can you please confirm the yoghurt in this recipe is added to the marinade portion ?

    Many thanks