Oven-Roasted Pesto Greek Yogurt Chicken Thighs

Ingredients

- 4 boneless, skinless chicken thighs
- 1 cup Greek yogurt
- 1/2 cup pesto sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced for garnish
- Fresh basil leaves for garnish

Instructions

1. Preheat Oven
Preheat your oven to 400°F (204°C).

2. Prepare the Pesto Yogurt Marinade
In a mixing bowl, combine the Greek yogurt, pesto sauce, minced garlic, olive oil, salt, and black pepper. Stir well until all ingredients are fully incorporated.

3. Marinate the Chicken
Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour the pesto yogurt marinade over the chicken, ensuring each piece is thoroughly coated. Marinate the chicken in the refrigerator for at least 30 minutes, preferably up to 2 hours for deeper flavor.

4. Roast the Chicken
Remove the marinated chicken from the refrigerator. Arrange the chicken thighs on a baking sheet lined with parchment paper. Place a lemon slice on each piece of chicken.

5. Cooking
Roast the chicken in the preheated oven for 25 minutes. Check for doneness by ensuring the internal temperature of the chicken reaches 165°F (75°C).

6. Garnish and Serve
Once cooked, remove the chicken from the oven. Let it rest for 5 minutes. Garnish with fresh basil leaves and additional lemon slices if desired. Serve warm.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes

- Marinating Time: PT30M
30 minutes

- Cooking Time: PT25M
25 minutes

Total Time

- PT1H5M
1 hour and 5 minutes

Type of Dish

- Lunch

Keywords

1. Pesto chicken
2. Greek yogurt marinade
3. Roasted chicken
4. Quick lunch recipe
5. Chicken thighs
6. Easy chicken dish
7. Oven roast
8. Flavorful chicken
9. Basil garnish
10. Lemon chicken

Recipe Yield

- Serves 4 adults

Calories

- Total Calories: 980

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