Main meal
Spiced chicken thighs with yogurt
The yogurt is a marinade rather than a sauce — its acid does to the thighs overnight what nothing else in half an hour can.
3gnet carbs
29gfat
36gprotein
417kcal
Per serving40 minServes 4
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Ingredients
For the whole dish · serves 4
- Chicken thighs1¾ lb
- Greek yogurt5½ oz
- Garlic cloves4
- Lemon1
- Ground cumintwo teaspoons
- Smoked paprikatwo teaspoons
- Olive oil2 tbsp
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Creamy garlic mushrooms with chives
+3g net · 155 kcal · 15 min · together 6g net, 572 kcal
Method
6 steps · 40 minutes
- Mix the yogurt with the crushed garlic, spices, lemon juice and plenty of salt.
- Slash each thigh twice through to the bone and turn them in the marinade. The cuts are what let it reach past the skin.
- Leave them at least an hour, or overnight in the fridge, which is better.
- Heat the oven to 425F. Shake most of the marinade off each thigh — left thick, it steams instead of charring.
- Roast skin-side up on a rack for 30 minutes, until the skin is blistered and the juices run clear.
- Rest 5 minutes, then squeeze over what is left of the lemon.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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