2 cloves garlic, minced
½ cup Cabot Plain Greek Yogurt
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon salt
6 bone-in chicken thighs, skin removed (1½ to 2 pounds)
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Prep: 15 mins | Cook: 50 mins | Total: 5 hrs 5 mins
WHISK garlic, yogurt, paprika, turmeric and salt in a shallow baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 24 hours
PREHEAT oven to 375°F. Line a rimmed baking sheet or roasting pan with parchment.
ARRANGE chicken on the parchment, allowing space between pieces, and transfer to the oven. Roast until the chicken is cooked through, 45 to 50 minutes. Serve hot.
Recipe and photo courtesy of Katie Webster.
Tender and flavorful chicken is the result of this turmeric and garlic marinade! Delicious and one that will appear on our table again and again.