Roasted Chicken Thighs With Garlicky Cucumber Yogurt Recipe (2024)

Ash - oh dear! If you've ever enjoyed Turkish, Greek, Syrian, Israeli - any Middle Eastern food, or North African, Caucasian, Southern European or Central Asian food, you would know that yogurt and raw garlic are made for each other. Use less, or add other flavors if you like - cumin, as you suggested, mint, dill, etc., but for heaven's sake DON'T leave the raw garlic out.

I would recommend grating it, one of our favorite quick salad dressings is Greek yogurt, lemon juice, olive oil and a little grated garlic (one clove). Delicious.

I just pulled the pan out of the oven. 425 F is too hot. The juices burned and the lemon mostly incinerated. I check my oven with a thermometer every 2 or 3 months, but I think it has trouble maintaining a consistent temp. Next time, I will make larger wedges of the lemons and hold them until the last 20 minutes;grease the sheet pan; and check the oven more often. I’m thrilled to have such a quick and easy dinner.

Doubled the marinade in order to add some halved baby red potatoes to the chicken and lemons, then put them all on a foiled sheet pan and popped them in the oven. Lowered the oven temp to 400 degrees as others suggested, checked the chicken at 25 minutes and it was at an internal temp of 165, so did a quick broil to brown everything, then removed from the oven. Did not modify the tzatziki - it was very good with both the chicken and the potatoes.

PS: the only time I’ve ever ruined boneless thighs. The temp is too high and unforgiving. In 30 minutes, the meat was totally dry and tasteless.

Boneless thighs are generally done in about 20-25 minutes at 350, so temperature and time in this recipe are really off.

Thanks to all who posted. Because of you, I made a delicious meal! heated a cast iron in the oven, increased garlic, and all seasonings, marinated the chicken 3-4 hours, doubled sauce and added lemon zest and juice. Basically amped up all the flavors, halved the lemons instead of sliced, a few minutes under the broiler to caramelize everything. Delicious!!!!!!

I found this delicious. Followed the instructions except I cooked it in a large cast iron skillet which I left in the oven as it pre-heated. My husband said "he couldn't stop eating it" .. luckily there were some leftovers which I am enjoying today with some hommus. Definitely will make it again!

Try marinating the chicken in the garlic, oregano, lemon and olive oil for 3-4 hours. We did that and found the dish easy and delicious. Except for marinating, we used the recipe exactly as given.

Skin-on chicken thighs are a whole different ballgame. I cook those similar to skin-on breasts, and render the fat skin-down before roasting. But *this* recipe above calls for boneless skinless, where “crispiness” is not a factor, and I think this method works perfectly. I actually wonder if boneless skinless would dry out in air frier.

I mix grated or minced garlic into yogurt all the time. And so do, oh I don't know, half a dozen Mediterranean cuisines off the top of my head. If it's not to your taste, that's fine, but a blanket condemnation flies in the face of a lot of both tradition and contemporary practice here.

Oh my-I can’t imagine tzatziki (or even riata) without a wee bit of grated garlic. Doesn’t need much, but gotta have it!

You can make raw garlic milder by removing the small sprouting center from the cloves, if you want to tone down the taste.

After reading the comments, I’ve decided to use skin-on, bone-in thighs. If flattened a bit, 30 minutes at 425 should be plenty of time, and the skin should help keep the meat moist while providing a satisfying crispiness.

Skip the oven. Make this in a deep skillet on the stovetop. It will be easier to control the heat and brown the meat. I used lemon zest and the juice instead to coat the chicken. More lemon taste that sticks to the chicken. Really delicious dish.

I made this exactly as the recipe is written and it came out so delicious. This is my new favorite way to prepare chicken thighs. Quick and simple to prepare and amazing results! I love how garlicky it is and how the lemon and yogurt balance the flavor.

Does the grated garlic burn? I have tried grated garlic in aiolis. But wondering in marinade and in oven.

Personally, I would roast the clove of garlic FIRST, then add it to the chicken mixture. Otherwise I found the garlic didn’t cook down, due to the liquidOtherwise, VERY delicious dish! I love making my own tzatziki, which made it even more yumI added an orzo salad with the same herbs, olive oil, quartered cherry tomatoes, diced red peppers, quartered & sliced zucchini, and feta.

I’m not a very experienced/accomplished cook, so I Love a simple recipe that gives alternate ingredients - thyme or oregano, sour cream or yogurt, mint or parsley. Helps my confidence in making decisions about substitutes in other recipes. I chose oregano, sour cream, parsley and liked this dish a lot - the sauce is great, also delicious on the roasted cauliflower I served alongside.

Roast at 350Very good add some dill

360 F for 30 minutes is more adequte for chicken. At suggested temp it will dry and burn.

Easy and flavorful. I followed the recipe exactly, and the chicken thighs were done after 30 minutes.

Didn't work. The Lemon rind on the sliced lemons made the chicken taste bitter. The yogurt chutney was to bland.The chicken was also really bland.I would broil or BBQ the thighs, make the cucumber yogurt chutney and add the Juice of a lemon or two. Don't bake the lemons and get rid of the lemon rind.

Cooked this with a bunch of extra veggies—potato, turnip, parsnip, red and yellow bell peppers, zucchini, eggplant. Cooked the veggies a little longer to get them crisper after the chicken was done. Soooo delicious, and enough for two dinners for the two of us!

I baked on a sheet pan at 375 for 35 minutes with a few potato quarters, lemon quarters, whole green onions and whole garlic cloves. Super moist, easy and delicious. Double the fresh oregano in the yogurt. Tons of grated garlic is a MUST. Also added diced red bell pepper and extra mint to salad. I did the smashed cucumber style with halved cherry tomatoes (salted and drained) with the awesome garlic yogurt sauce.

This was very good, as written. I preheated a large cast iron skillet up with oven and that was a very good thing to do.

I prefer bone-in vs. boneless thighs because: 1) they're juicier 2) they're more forgiving 3) less expensive. I marinated the chicken for 6 hours, along with some halved red potatoes & a few carrots (upped the amount of marinade), took the chicken out of the fridge an hour before roasting it @425 for 25-30 minutes (the chicken was done, the veggies needed another 10 minutes). Used fat free Greek yogurt, raw garlic (mandatory) & subbed zucchini for cucumber since I'm not a cucumber lover. Delish!

Delicious as written! I'm thankful that the price of boneless, skinless chicken thighs hasn't gone through the roof along with flank steak and chicken breasts. I'd cook this again. The greek yogurt dip was a tasty vehicle for our late season bumper crop of little white cucumbers, and also benefitted from a squeeze of lemon. 9/25/2022

Very flavorful, follow the recipe exactly and will make this recipe again

I made this with about 2 lbs. of bone-in, skin-on chicken thighs, as that’s what I had. I let them marinate, with the lemon, for nearly 9 hours, and they were so tasty! I also roasted new potatoes, red and yellow peppers, and zucchini (some on a different pan). I scraped the seeds out of half a regular cucumber, and it seemed fine for the sauce. I also added 2 T crumbled feta to the sauce—great idea, fellow commenter! Absolutely delicious; I will definitely make it again.