Ingredients:
- 6 bone-in, skinless chicken thighs
- 3 tablespoons whole milk yogurt
- 2 tablespoons sour cream
- 3 tablespoons oil
- 2 tablespoons tomato paste
- 2-3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- Salt, to taste
- 1 teaspoon black pepper
- 2 small onions, chopped
- 1 red bell peppers, chopped
- 1 green bell peppers, chopped
- 8-9 small potatoes, peeled and chopped
Instructions:
1. Prepare the chicken: Cut the chicken thighs in half and remove the skin. Make deep cuts and set aside.
2. Make the marinade: In a bowl, whisk together the oil yogurt, sour cream, lemon juice, paprika, garlic powder, salt, and black pepper.
3. Marinate the chicken: Place the chicken in the marinade, ensuring it’s fully coated. Cover and refrigerate for 2-3 hours.
4. Prepare the vegetables: Remove the chicken from the marinade and set aside. Add the chopped vegetables to the marinade and mix well.
5. Assemble and bake: Pour the vegetable mixture into a baking dish. Arrange the chicken on top and cover with parchment paper. Bake in a preheated oven at 220-230°C (425-445°F) for 40 minutes with the parchment paper on. Remove the paper and bake for an additional 30-35 minutes.
6. Check and serve: Cooking time may vary depending on your oven. If needed, cook for a bit longer. Serve hot and enjoy!
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