Tender chicken thighs in a yogurt marinade, bright roasted vegetables, and fragrant turmeric rice cooked in broth — an easy, satisfying family dinner. A Greek yogurt sauce with cilantro adds freshness and keeps the dish beautifully balanced.
Ingredients
Chicken and sides
- Chicken thighs — 1.3 lb | 600 g
- Bell peppers — 3
- Red onion — 1
- Rice — 7 oz | 200 g
- Chicken or vegetable broth — 1 2/3 cups | 400 ml
- Turmeric — 1/2 tsp | 0.5 tsp
- Olive oil for the vegetables — 1 tbsp | 15 ml
- Paprika, dried garlic, salt and black pepper — to season the vegetables
For the marinade
- Greek yogurt — 5.3 oz | 150 g
- Paprika — 1 tsp
- Dried garlic — 1 tsp
- Olive oil — 1 tbsp | 15 ml
- Lemon juice — 1 tbsp | 15 ml
- Salt and black pepper — to taste
For the sauce
- Greek yogurt — 5.3 oz | 150 g
- Fresh cilantro, finely chopped — 2 tbsp
- Garlic — 1 clove
- Lemon juice — 1 tsp | 5 ml
- Olive oil — 1 tsp | 5 ml
- Salt and black pepper — to taste
Step-by-step method
- Mix the yogurt, paprika, dried garlic, olive oil, lemon juice, salt and pepper. Add the chicken thighs, coat well, and marinate for at least 30 minutes in the refrigerator.
- Preheat the oven to 400°F | 200°C. Line a baking sheet with parchment paper. Arrange the marinated thighs on the tray. Cut the bell peppers into large wedges and the onion into half-moons; place them beside the chicken, drizzle with olive oil, and season with paprika, dried garlic, salt and pepper.
- Bake at 400°F | 200°C for 15 minutes, until the chicken is juicy and the vegetables are tender.
- Meanwhile, rinse the rice and cook it in hot broth with turmeric until tender.
- For the sauce, combine the yogurt, chopped cilantro, minced garlic, lemon juice, olive oil, salt and pepper. Stir until smooth.
- Serve the chicken with the roasted vegetables, turmeric rice, and yogurt sauce.
Nutrition per serving
| Calories | ≈ 570 kcal |
|---|---|
| Protein | ≈ 33 g |
| Fat | ≈ 20 g |
| Carbohydrates | ≈ 48 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 800 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Let the marinade work longer: if you have time, leave the thighs for 2–4 hours for even more tender meat.
- Watch the size of the pieces: larger thighs may need a little longer in the oven. Doneness is easy to check — the juices should run clear.
- You can swap in brown rice or basmati; adjust the cooking time and broth amount according to the package.
- No cilantro? Parsley or dill will work too — the sauce will taste milder.
- Like it hotter? Add a pinch of chili flakes or cayenne to the marinade.
FAQ
Can I replace the broth with water?
Yes. Use water and add a pinch of salt plus your favorite spices so the rice tastes more aromatic.
What can I use instead of Greek yogurt in the marinade and sauce?
Unsweetened plain yogurt, thick 10% sour cream, or a 1:1 mix of sour cream and kefir — adjust the consistency to taste.
How do I know the chicken thighs are done?
Insert a knife into the thickest part: the juices should be clear, with no pink color. The center temperature should be about 165°F | 74°C.