Baked chicken thighs in Greek yogurt and lemon pepper marinade
Ingredients for 4 servings:
170 g Greek yogurt
1 tablespoon honey
1 teaspoon lemon pepper
3–6 sprigs fresh thyme
2 cloves garlic
800 g chicken thighs
bunch of fresh rosemary
800 g potatoes
2 tablespoons butter
Preparation:
- Mix the yogurt with honey, minced garlic, rosemary, thyme, and lemon pepper. Place the chicken in a bag, add the yogurt mixture, vacuum seal, and let marinate overnight or for at least 3 hours.
- Preheat the oven to 190 ºC (375 ºF) and bake the chicken for 10 minutes. Then increase the temperature to 210 ºC (410 ºF) on the grill setting and bake for another 10 minutes, until the chicken is golden and cooked through.
- Serve with butter-fried potatoes, hummus with olive oil, or fresh salads.
- Boil the potatoes for 20 minutes, cut them in half, and sauté in butter with fresh rosemary and black pepper.
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