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 and view the full Food safety at home video.