Yield: 4

Ingredients

• 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

Method

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.