Dinner · 40 min · mediterranean

Greek Garlic Chicken Thighs

A Mediterranean dinner built around chicken thighs and greek yogurt — on the table in 40 minutes. The macros do the talking: 38g protein, 6g carbs, and 30g fat in every 450-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Chicken thighs
• 1/2 cup Greek yogurt
• 2 Lemon
• 6 cloves Garlic
• 2 tsp Oregano
• 3 tbsp Olive oil
• 1/2 Cucumber
• 1/2 cup Feta

Steps

1. Whisk the yogurt, the juice of 1.5 lemons, the minced garlic, oregano, olive oil, and 1 tablespoon of salt into a marinade.
2. Coat the thighs thoroughly and marinate 20 minutes at room temperature, or up to 4 hours in the fridge.
3. Heat the oven to 425°F. Arrange the thighs skin-side up on a sheet pan, shaking off excess marinade so the skin crisps.
4. Roast 30 to 35 minutes, until the skin is crisp and mahogany and the thighs read 175°F.
5. While they roast, toss the diced cucumber with crumbled feta and the remaining lemon juice.
6. Rest the chicken 5 minutes, then serve over the cucumber-feta with the pan juices spooned on top.

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