Roasted Chicken Thighs With Garlicky Cucumber Yogurt Food

EASY ROASTED CHICKEN THIGHS

Steps:

• In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
• Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
• Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO

Steps:

• In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
• When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
• While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
• To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

SUPER EASY ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
• Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
• Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE

Steps:

• Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
• Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
• Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
• Do Ahead
• Chicken can marinate up to 1 day before cooking. Keep chilled.