Yogurt Chicken

½ c low-fat plain yogurt (if you want a sweeter version, use vanilla)
½ tsp minced garlic (dried version is fine)
½ small mild or sweet onion, finely chopped
1 T fresh (or 1 tsp dried) Dill
1 tsp lemon zest or 1 stalk lemongrass separated
4 chicken legs or 3 thighs (in a pinch, 2 breasts but dark meat is better)

Combine all ingredients in resealable plastic bag. Make sure chicken is well coated. Refrigerate for several hours or overnight.

Heat oven to 450. Line roasting pan with foil & cooking spray (makes easier to clean up!). Remove chicken from marinade and put in pan, brush more marinade mixture on top but don’t pour it on. Cook, uncovered, for about 45 minutes if chicken is uncooked (if already cooked, about 15 minutes should get it warm and browned a bit.) Let it rest for a few minutes then serve with side of rice or couscous.

VARIATION:
Use boneless chicken cut into strips or cubes. Serve the chicken on lettuce that has been pre-tossed with citrus vinaigrette. This will serve more if you need to stretch the meal.


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