Pairs well with Oven Baked Yogurt-Marinated Roasted Chicken with Mushrooms
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Oven Baked Yogurt-Marinated Roasted Chicken with Mushrooms
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A simple yet flavorful oven-baked chicken dish marinated in yogurt with mixed herbs and chili flakes, roasted alongside mixed mushrooms that soak up the chicken juices and help the chicken roast evenly. Perfect for sharing with friends and family.
00:50:00 total
Serves 6
medium
Main Various
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Ingredients
- garlic cloves - 2 cloves (minced or crushed)
- Greek yoghurt - 5 tbsp (for marinade)
- dried mixed herbs - 1 tbsp + additional for seasoning (for marinade and seasoning)
- chilli flakes - to taste (for heat in marinade)
- cooking oil - 4 tbsp total (2 tbsp marinade + 2 tbsp roasting) (for marinade and roasting)
- boneless chicken thigh - 2 kg (main protein)
- shimeiji mushrooms - 200 g (roasted with chicken)
- shitake mushrooms - 100 g (roasted with chicken)
- salt (to taste for seasoning)
- pepper (to taste for seasoning)
Instructions
- Prepare Yogurt Marinade: In a bowl, combine Greek yoghurt, minced garlic, dried mixed herbs, chili flakes, and 2 tbsp cooking oil. Mix well to form a marinade paste.
- Marinate Chicken: Coat the boneless chicken thighs evenly with the yogurt marinade. Cover and refrigerate for at least 1 hour to tenderize and infuse flavor.
- Prepare Mushrooms: Lightly season the shimeiji and shitake mushrooms with salt, pepper, and mixed herbs. Toss with 2 tbsp cooking oil.
- Roast Chicken and Mushrooms: Preheat the oven to 200°C (390°F). Arrange the marinated chicken thighs and seasoned mushrooms on a roasting tray. Roast in the oven for approximately 40-50 minutes until the chicken is cooked through and browned, and mushrooms have released moisture and absorbed chicken juices.
- Serve: Remove from oven and let rest for a few minutes. Serve the roasted chicken with the mushrooms alongside.
