Pre-heat the oven to 200°C.
Arrange the chicken in a roasting tray and drizzle with the olive oil. Season and bake for 45-50 minutes until the juice runs clear when the thickest part of a thigh is pierced.
Remove the chicken from the baking dish when ready and keep warm to one side covered in aluminium foil. Scrape the accumulated juices into a saucepan and stir in the lemon juice and yogurt. Heat gently over a low heat and stir in the parsley and seasoning to taste.
Arrange the chicken on a serving plate and pour the sauce around them. Garnish with the lemon slices and a sprig of parsley before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.