Greek Thighs

• 1 lb. chicken thighs—preferably bone-in, skin-on
• 1 cup Greek yoghurt
• 1 tsp. lemon zest
• 0.25 cup lemon juice
• 3 Tbsp. olive oil
• 3 cloves garlic cloves, minced
• 0.5 tsp. onion powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. paprika
• 1 tsp. coarse salt
• 0.5 tsp. black pepper

Place yoghurt, lemon zest, lemon juice, olive oil, garlic, onion powder, cumin, oregano, paprika, and salt and pepper in a large bowl and whisk until fully combined.

Place the chicken thighs in the bowl and make sure that they are fully submerged in the marinade.

Cover the marinading thighs with plastic wrap and place them in the fridge for at least 4 hours but no more than 12.

When you are ready to cook, remove the chicken to a plate, scraping off all the marinade. Discard the marinade, and season the chicken pieces lightly with just a little salt and pepper on each side.

Preheat your oven to 425°F and line a sheet pan with parchment paper.

Place the chicken thighs on the sheet and bake them for 40–45 minutes or until a thermometer inserted into the meat registers 165°F.

Remove the chicken from the oven and put the thighs on a plate. Cover them with aluminum foil and let them rest for 5 minutes before serving.