Charred Scallion Yogurt Roast Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 1 cup plain Greek yogurt
• 1/4 cup olive oil
• 4 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• Freshly ground black pepper
• 1 lemon, cut into wedges

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together yogurt, olive oil, garlic, cumin, smoked paprika, cayenne, salt, and black pepper.
3. 3 Add sliced scallions to the marinade and mix well.
4. 4 Place chicken thighs in a large baking dish and coat each piece generously with the marinade.
5. 5 Marinate in the refrigerator for at least 30 minutes.
6. 6 Roast in the preheated oven for 35-40 minutes, until the skin is crispy and golden.
7. 7 Remove from oven and let rest for 5 minutes before serving with lemon wedges.

Equipment

• Baking dish
• Oven

Variations

• For a spicier kick, add more cayenne or diced jalapeños to the marinade.
• Add fresh herbs like cilantro or parsley for garnish.

Substitutions

• If Greek yogurt is unavailable, use sour cream for a tangy alternative.

Pairings

• Roasted sweet potatoes
• Steamed asparagus

Nutrition

Tips

• For extra charred scallions, grill them quickly over high heat before chopping.
• Leftover chicken makes excellent sandwiches or salads the next day.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispy skin.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with roasted vegetables for a complete meal.

FAQ