Roasted Chicken Thighs With Garlicky Cucumber Yogurt

By Melissa Clark

Published Sept. 24, 2021

Roasted Chicken Thighs With Garlicky Cucumber Yogurt
Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.
Total Time
40 minutes
Rating
4(1,858)
Comments
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In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that’s complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.

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Ingredients

Yield:4 to 6 servings
  • 2¼ to 2½pounds boneless, skinless chicken thighs
  • Salt and freshly ground black pepper
  • 4garlic cloves, finely grated, minced or passed through a press
  • 1tablespoon finely chopped fresh thyme or oregano leaves, or 1 teaspoon dried thyme or oregano
  • Large pinch of red-pepper flakes, plus more for serving
  • 3tablespoons extra-virgin olive oil, plus more as needed
  • 1lemon, cut lengthwise into thin wedges
  • ½cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream)
  • ½cup grated seedless cucumber, such as Persian or hothouse cucumbers (see Tip)
  • 2tablespoons chopped fresh mint (or use parsley or cilantro), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

302 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 37 grams protein; 545 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Tip
  • If you are starting with seeded cucumbers, halve them lengthwise, then use a spoon to scrape out the seeds before grating.

Ratings

4 out of 5
1,858 user ratings
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Comments

Brenda Stoddard

Ash - oh dear! If you've ever enjoyed Turkish, Greek, Syrian, Israeli - any Middle Eastern food, or North African, Caucasian, Southern European or Central Asian food, you would know that yogurt and raw garlic are made for each other. Use less, or add other flavors if you like - cumin, as you suggested, mint, dill, etc., but for heaven's sake DON'T leave the raw garlic out.

Ryan

I would recommend grating it, one of our favorite quick salad dressings is Greek yogurt, lemon juice, olive oil and a little grated garlic (one clove). Delicious.

Janet

I just pulled the pan out of the oven. 425 F is too hot. The juices burned and the lemon mostly incinerated. I check my oven with a thermometer every 2 or 3 months, but I think it has trouble maintaining a consistent temp. Next time, I will make larger wedges of the lemons and hold them until the last 20 minutes;grease the sheet pan; and check the oven more often. I’m thrilled to have such a quick and easy dinner.

shmeethan

Cooked chicken at 350° for 25 mins but I think it was on convection bake

Donna Bradbury

I made this exactly as the recipe is written and it came out so delicious. This is my new favorite way to prepare chicken thighs. Quick and simple to prepare and amazing results! I love how garlicky it is and how the lemon and yogurt balance the flavor.

TH

Does the grated garlic burn? I have tried grated garlic in aiolis. But wondering in marinade and in oven.

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