Baked chicken thighs in Greek yoghurt and lemon pepper marinade
Ingredients for 4 servings:
170 g Greek yoghurt
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 yoghurt with honey, minced garlic, rosemary, thyme, and lemon pepper. Place the chicken in a bag, add the yoghurt mixture, vacuum seal, and let marinate overnight or for at least 3 hours.
- Preheat the oven to 190 °C (375 °F) and bake the chicken for 10 minutes. Then increase the temperature to 210 °C (410 °F) on the grill setting and bake for another 10 minutes, until the chicken is golden and cooked through.
- Boil the potatoes for 20 minutes, cut them in half, and sauté in butter with fresh rosemary and black pepper.
- Serve with butter-fried potatoes, hummus with olive oil, or fresh salads.
More recipes:
the Vacuum Pro Plus vacuum sealer BVS900
Created exclusively for Stollar, this recipe brings out the best in the appliance.