Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables
A one-pan meal of quickly marinated boneless skinless chicken thighs in a lemony Calabrian pepper yogurt marinade served with baked brussel sprouts, red bell pepper, baby potatoes, and carrots, then served with a spicy lemon honey yogurt sauce.
Servings 4
Calories: 476kcal
Ingredients
Wet Rub
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 2 teaspoon turmeric powder
- 1 tablespoon Italian herb seasoning
- Salt and ground black pepper
- 3 tablespoons olive oil
Chicken & Yogurt Sauce
- 1 ½ pound boneless skinless chicken thighs
- 5.3 ounces Greek yogurt
- 1 tablespoon fresh lemon juiced and zest
- 1 tablespoon honey
- 2 tablespoons crushed Calabrian peppers
Vegetables
- 8 medium brussel sprouts halved
- 2 medium carrots sliced thick
- 8 medium baby Dutch potatoes
- 1 medium red bell pepper
- parsley optional, chopped
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Chicken: Make two to three slits into each chicken thigh on the thickest parts on a cutting board with a sharp knife.
- Make the Wet Rub: Combine the garlic powder, onion powder, turmeric powder, Italian herb seasoning, kosher salt, ground black pepper, and olive oil in a mixing bowl. Then, add half of the wet rub into another mixing bowl for the vegetables later and set aside.
- Make the Yogurt Base: To the remaining half of the wet rub, add the lemon juice, zest, and Greek yogurt.
- Make the Yogurt Sauce: Then, take half of the Greek yogurt mixture, combine well with honey in a small container, and place it in the fridge to chill.
- Make the Marinade: To the remaining Greek yogurt mixture, add the chicken thighs and the crushed Calabrian peppers, combine well, and set aside to marinate while you prepare the rest of the meal.
- Set the Oven: Preheat the oven to 400 °F.
- Prepare the Vegetables: Rinse the brussels sprouts, carrots, potatoes, and red bell pepper. Then, thinly slice off the brown tips from each brussels sprout's bottom. Next, cut them into halves lengthwise and place them in a mixing bowl with the wet rub.
- Peel and cut the carrots into thirds, and halve them lengthwise. And add them to the brussels sprouts. Then, halve the potatoes and add to the vegetable bowl. For the bell pepper, remove the stem and seeds, cut them into thick strips, and add to the bowl as well.
- Season the Vegetables: Toss the vegetables with the wet rub to coat them evenly.
- Bake the Chicken and Vegetables: Pour the seasoned vegetables into a baking dish. Then, lift the chicken from the marinade, allow the excess yogurt marinade to drip off into the bowl, and lay each piece on top of the vegetables. Then, bake for 30 to 35 minutes covered, then uncover and bake for another 10 minutes.
- Plate Up: Serve chilled sauce on the bottom of the plate, and top with the vegetables in the center on one side, then lean the baked chicken.
- Optional: Garnish with fresh lemon wedges and chopped parsley
Video
Nutrition
Calories: 476kcal | Carbohydrates: 38g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 207mg | Potassium: 1349mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6449IU | Vitamin C: 100mg | Calcium: 128mg | Iron: 4mg
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