Baked chicken with yogurt & lemon recipe

31 ratings Rate
  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 323 calories / serving
  • Freezable
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155470 baked chicken with yoghurt and lemon HERO

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.

  • Ingredients

  • 4 chicken legs, separated
  • 75ml olive oil
  • 400ml yogurt
  • juice of 1 lemon
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
  • slices of lemon, cut in half
  • sprig of parsley, to garnish
  • Energy 1390kj 323kcal 16%
  • Fat 21g 30%
  • Saturates 5g 26%
  • Sugars 8g 9%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 7.9g Protein 27.2g Fibre 0.3g


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