Ingredients
Units
Scale
- 1.2 kg chicken thigh fillets, bone-in, skin on (see note 1)
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tsp sweet paprika
- 2 tsp dried oregano
- 1/4 cup olive oil
- 1/2 cup plain Greek yoghurt
Instructions
- 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 200°C/400°F (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.
Notes
Note 1 – If you choose to use boneless chicken thigh fillets, you will need to reduce the cooking time to 35 minutes. You may need to grill/broil the chicken in the last 3-5 minutes of cooking to create a golden crust.
MAKE AHEAD
Marinate the chicken up to 24 hours prior to cooking.
LEFTOVERS
Refrigerate for up to 3 days. Reheat in a preheated 200°C/400°F (180°C fan) oven for 10-15 minutes until heated through to retain the crispy skin or microwave (skin will soften using this method). Not suitable to freeze.
Source – Recipe inspired by The Modern Nonna. You can find the original recipe here.
- Prep Time: 5 mins
- Cook Time: 1 hour
- Category: chicken
- Method: bake
- Cuisine: Greek