Chicken Thighs in Yogurt, Lemon and Herbs

👨‍🍳 Method

1. 1
   Pat the chicken dry with paper towels. Mix the oil, yogurt, garlic, paprika, cumin, turmeric, lemon juice, parsley, cilantro, salt and black pepper and rub the mixture into the chicken.

   💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2. 2
   Marinate the chicken in the mixture at least 1 hour, covered, preferably overnight in the fridge.
3. 3
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4. 4
   Arrange the chicken in the pan in a single layer, with space between the pieces.

   Baking pan
5. 5
   Bake uncovered 25–30 minutes, until the skin is browned and blistered in spots and the juices run clear. Halfway through, turn the pieces.

   ⚙ BakingOvenBaking pan

   💡In a single layer with space around each piece, the hot air surrounds it and the skin browns and crisps; crowded pieces steam in their own juices.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Serve with rice and pita.