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Juicy Yoghurt Chicken Recipe

Juicy Yoghurt Chicken

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  • Total Time: 1 hour 5 mins
  • Yield: 4-6 1x


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


  1. 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.
  2. 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.


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.


Marinate the chicken up to 24 hours prior to cooking. 


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.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Category: chicken
  • Method: bake
  • Cuisine: Greek