Mix of Drumsticks and Thighs (skin on and bone in)
Plain full Fat Greek Yogurt
Lemon zest and Juice
Olive Oil
Red Pepper Flakes
Minced Fresh Garlic
Chopped Fresh Dill
Ground Marjoram or Oregano if you don’t have it on hand.
S&P
Roasted Pepper
Sliced Avocado
Tzatziki Sauce
Instructions
Preheat the oven to 400 degrees and line a Sheet pan with Parchment paper- I highly prefer parchment over foil, but if you have foil, use it.
If you clean your chicken like I do, clean it, pat it dry and put it in a Ziploc bag or a bowl that you can cover. If you don’t clean it, just pat it dry.
In a separate small bowl, combine the yogurt, dill, garlic, red pepper flakes, smoked paprika, oregano, olive oil, zest and juice of a lemon and S&P- the reason I combine the ingredients separately is to taste test the marinade before adding it to the chicken. This way I’m able to add more of whatever it needs. Don’t be afraid of seasoning. Adding 1/2 TSP of salt will NOT be enough. Start with 1 TSP and add more until you get a desired taste.
Once you get the desired taste, add the marinade to the chicken and mix it all together. Make sure it’s all evenly coated. Let the chicken marinade in the fridge for 1 hour or up to overnight.
When you’re ready to make the chicken, place the pieces on the lined pan and add lemon slices around the chicken. Cook for 20-30 min.
To serve, add the Sliced avocado, roasted pepper (any color will do!), Brown or white rice and Tzatziki Sauce (store bought or homemade)