Juicy Yoghurt Chicken
- 1.2kg chicken thigh fillets, bone-in, skin on (see note 1)
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tsp sweet paprika
- 2 tsp oregano
- 1/4 cup olive oil
- 1/2 cup plain greek yoghurt
- Place all ingredients in a large dish and use your hands to evenly coat the chicken. Cover and refrigerate for 1 hour or overnight if time permits.
- Preheat the oven to 180°c fan. Transfer the chicken to a baking dish and add 1/4 cup of water to the centre of the dish. Bake the chicken for 1 hour. Leave to rest, uncovered for at least 10 minutes once cooked.
Note 1 – If you choose to use chicken thigh fillets, you will need to reduce the cooking time to 35 minutes. You may need to grill the chicken in the last 3-5 minutes of cooking to create a golden crust.
Recipe inspired by The Modern Nonna. You can find the original recipe here.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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