Baked lemon chicken with yogurt sauce (one pot meal)
A delicious baked chicken dish with a creamy lemon yogurt sauce. When life gives you lemons, make this quick and easy one pot meal. Only 6 ingredients!
- 4-6 chicken thighs skin on & bone in (or a mixture of thighs and legs)
- 3/4 cup chicken stock plus a little extra for adding to the sauce
- 1/2 cup white wine
- juice of 1 small lemon
- 2 teaspoons fresh thyme or about ½ teaspoon dried
- salt and black pepper
- 1/2 cup Greek yoghurt
- vegetables e.g. green beans
- fresh parsley optional
Pre-heat the oven to 200C / 390F.
Place the chicken (skin-side up) in a cast iron skillet or wide-bottomed pan (oven-proof). Pour the chicken stock, white wine and lemon juice all over the chicken and into the pan and add the thyme. Grind over some salt and pepper.
Bake for about 40 minutes or until the chicken is browned and cooked through.
Transfer the chicken from the pan onto a plate and cover with foil to keep warm.
Transfer the pan with any remaining juices to your stove top and add the yogurt, stirring in all the juices and any ‘gnarly bits’ around the side of the pan.
Now add as much chicken stock as you need to thin the sauce a little and make it pourable. Season with more salt and pepper to taste.
Add the chicken back into the pan and heat gently for a minute or two.
Serve the chicken immediately with tagliatelle and your choice of vegetables (if you wish), spooning plenty of the lovely sauce over the chicken.
1 A cast iron skillet or baking pan is perfect for this recipe, but if you don’t have anything like this, just bake in a baking dish and then transfer the juices to a saucepan to make the sauce.
2 You can use skinless boneless chicken thighs in this recipe, but if you do, reduce the baking time to 20 to 30 minutes (depending on the size of the thighs – just check to see if the chicken is cooked all the way through after 20 minutes, then cook a bit longer if necessary).
3 Don’t overheat when you’re making the sauce – you don’t want the yoghurt to curdle.
4 The amount of stock you might have to add when you’re making the sauce will depend on your oven / which pan you use / how big the chicken parts are. You want the resulting sauce to be of a nice pouring consistency - a bit like gravy.
5 I always add a drizzle of olive oil to the tagliatelle straight after draining to stop it sticking and keep it moist.
6 I love this dish with tagliatelle, but if you prefer, you can serve the chicken with potatoes or rice.
Calories: 621kcalCarbohydrates: 8gProtein: 44gFat: 39gSaturated Fat: 11gCholesterol: 227mgSodium: 329mgPotassium: 600mgSugar: 4gVitamin A: 305IUVitamin C: 3.2mgCalcium: 98mgIron: 2.2mg