Yogurt-Marinated Chicken – One-Pan Dish w/Veggies and all
Yogurt-Marinated Chicken, a one pan wonder
Want a one-pan meal for dinner? You’ve come to the right place. This Yogurt-Marinaded Chicken recipe is a one-pan wonder for juicy chicken thighs lathered in a lemony and herby marinade, over a bed of savory, saucy vegetables soaked in the delicious juices of the chicken.
This dish is truly the easiest and most mouth-watering baked chicken and vegetables dish there is. It’s our juiciest one-pan wonder. No pre-marinading needed!
The Juiciest One-Pan Wonder
Imperfectly Wabi Sabi Style
Cooking up & Passing down recipes the way our grandparents and their parents did
Measuring cups? Measuring spoons? Nah. We didn’t grow up with those.
Imperfectly Wabi Sabi Recipes continue the tradition of creating flavors and dishes the way our parents and their parents did – by tasting and sensing as we go.
You’ll pick up our love language in no time.
Recipe Notes
TOTAL TIME: Approx. 60 minutes (10 min. for prep, 45-50 min to bake)
SERVES: 3-4 folks
EQUIPMENT: 1 rectangular glass baking dish (13 x 9 in.)
Ingredients
This Yogurt-Marinated Chicken comes in two parts: 1) the marinade and chicken, and 2) the vegetables.
The Marinade (and Chicken):
- Yogurt – regular whole fat yogurt or greek is fine. (It’s all healthy fats, anyway), 1/2 cup
- Lemon – the juice of 1 whole lemon
- Paprika – 4 good dashes in
- Cumin (powdered) – 5 good dashes in
- Garlic – 2 big cloves, minced
- Cilantro – a quarter of the bundle, chopped
- Salt – 1/2 tsp
- Pepper – a dash, to taste
- Chicken – 3-4 thighs, skin-on and bone-in (I buy my thighs by the package, and for some reason, they all come in 3 now)
The Vegetables:
- Zucchini – 1, halved long-wise and then sliced into quarter inches
- Tomatoes – 4 compari tomatoes, rough-diced (Compari tomatoes are preferred for their sweetness, but if using other tomatoes, such as the roma, use 2)
- Onion – 1/2, rough chopped (white or brown)
- Bell Peppers – 1, rough chopped (totally optional)
Instructions
First, turn on the oven to 425 degrees F. Get it pre-heated while you prepare everything else.
For the Marinade:
- Add yogurt, squeeze in the lemon juice, dash in the paprika, cumin, salt and pepper, the minced garlic and chopped cilantro into a large mixing bowl
- Mix it all together and give it a taste. It should be zingy and tangy with a good garlic punch. (NOTE: Make sure you do this before adding in the chicken)
- Add in the chicken. Get it coated and lathered in the marinade. Make sure you get fill all the crevices too.
- Once fully coated and lathered, set aside while you turn your attention to the vegetables. Let it marinate while you chop up.
For the Vegetables:
- Cut up the zucchini in quarter-inch semi-circles, and chop up tomatoes and onion in medium-sized chunks
- Toss them into the rectangular glass baking pan. Make sure it’s all mixed together and spread out to cover the bottom of the pan for a good balance.
- Drizzle some oil over, and sprinkle with salt and pepper to taste. That’s it. I don’t even mix the veggies — there’s enough juices from the chicken and veggies themselves.
- Then place the marinated chicken thighs over the bed of veggies. Evenly place them for even cooking.
- Scoop up whatever left-over marinade over the thighs
- Put in oven uncovered at 425 degrees F for 40-45 minutes, or until chicken is cooked
Kitchen Notes
This is the juiciest chicken recipe — and it comes with deliciously savory vegetables, all-in-one pan. It’s simple to make. A few notes to keep in mind:
- Cilantro is best! But for those who are averse, try flat-leaf parsley instead.
- For the left-over marinade – scrape that over the chicken. Why waste another flavor layer?
- The yogurt really helps to coat and lock in the flavors of the aromatics and juices to the chicken. No preference on yogurt, Greek or regular!
Goes Great With...
This Yogurt-Marinated Chicken is a one-pan wonder, replete with chicken and veggies drenched in savory juiciness, so you really don’t need much else to go with it, but you can always go for more sides. Am I right?
Steam some rice, boil some pasta, or bake or mash a few potatoes, and toss up a salad to make this an even more complete and balanced dinner.
- Better yet, combine this with (even more) roasted vegetables. Check out the Roasted Root Vegetables for both veggies and starch in one simple baking sheet. For a vibrant dish with a citrusy zing, try our Roasted Sweet Potato Brussel Sprouts with a Lemon Honey Vinaigrette — this isn’t your ordinary roasted veggies!
- In the mood for soup? Try our Miso Pumpkin for a clean and healthy soup starter, or go bold with the Tom Kha (Lemongrass Coconut), or mix it up with a classic Hot & Sour Soup.
- Want more chicken? If you like chicken and herbs, try our Thyme Lemon Garlic Chicken and Meyer Lemon Rosemary Chicken — both require just 6 simple ingredients!
Let us know what you think!
Did you try this recipe? Leave us a comment below or share with someone who might get a kick out of this simple, tasty dish.
To Share
Cooking feeds the soul, not just the stomach.
Imperfectly Wabi Sabi recipes are focused on creating simple, cozy comfort foods by blending family tradition, creative ways to “use what we got” – food scraps, left-overs, and all – and by using what’s in season from our very own regenerative Garden.
There’s no wasting around here. Only garden-to-table and family tradition wrapped tastefully together. Happy Wabi Sabi eats.
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