Get more flavor from less ingredients by marinating in If & When and dry spices overnight. Add yogurt before baking. The preserved lemon maintains moisture; yogurt affords tenderness.
Need
6 boneless, skinless chicken thighs
1/2 - 3/4 cup Greek yogurt
2 TBS Preserved Meyer Lemon Paste (try our Bay Leaf blend for classic Meyer lemon pepper flavor; Cumin Garlic for added depth)
3 cloves of garlic, minced
1 TBS turmeric powder
1 TSP smoked paprika
Salt and black pepper to taste
1 TBS extra virgin olive oil
Marinate
Pat dry chicken thighs with paper towels and season with salt and pepper.
Combine all ingredients except the yogurt into a wet paste. Rub the paste thoroughly onto the chicken.
Cover and marinate in the fridge for at least 2 hours, ideally overnight. If marinating overnight, place in a sealed container. Ensure the chicken is snug in the container to enhance flavor absorption.
Roast
Preheat the oven to 400°F (200°C).
Slather the chicken with yogurt and arrange in a roasting pan.
Roast for 25-30 minutes, or until golden brown and cooked through.
Use a meat thermometer to ensure an internal temperature of 165°F (75°C) at the thickest part of the thigh.
If the chicken browns too quickly, loosely cover with aluminum foil for the last 5 minutes of cooking.
Serve
Serve with a side of rice, roasted vegetables, potatoes, or a cucumber salad.
Notes
Using boneless, skinless thighs reduces cooking time and offers a lighter meal option, still rich in marinade flavor.
Applying spices and preserved Meyer lemon directly onto the chicken before roasting enhances flavor and moisture.
Adding yogurt just before cooking tenderizes the chicken and boosts flavor.
This dish makes excellent leftovers; flavors intensify upon reheating.
