Yoghurt and Spice Roasted Chicken Thighs

, from Issue #73. July, 2017
Photography by Manja Wachsmuth.
    Yoghurt and Spice Roasted Chicken Thighs

    Cooking the chicken in the oven ensures the spiced yoghurt coating doesn’t catch and burn. You can marinate the thighs several hours ahead of cooking.

    Serves: 4

    INGREDIENTS

    ½ cup thick plain yoghurt
    1 teaspoon each smoked paprika and ground cumin
    ½ teaspoon ground turmeric
    ¼ teaspoon ground cinnamon
    ¼–½ teaspoon chilli flakes
    3 tablespoons olive oil
    8 boneless, skin-on chicken thighs
    sea salt and ground pepper
    lemon wedges, to serve

    METHOD

    Preheat the oven to 180°C fan bake.

    Whisk the yoghurt with all the remaining ingredients in a large bowl and season generously with salt and pepper.

    Add the chicken thighs and turn to fully coat in the yoghurt mixture. Place skin-side up on a lined baking tray, leaving a little space between each one so they roast but don’t steam.

    Roast for about 40 minutes until golden brown and fully cooked through. Cooking time will depend on the size of the chicken thighs. Serve with lemon wedges. Serves 4.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!