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Baked lemon chicken with yogurt sauce

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!
0 from 0 votes
Prep Time 10 mins
Cook Time 45 mins
Cuisine French
Servings (click to change) 2 to 3
Author Helen


  • 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

To serve

  • tagliatelle
  • 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
Tried this recipe?Let me know if you liked it!