Chicken baked in yoghurt

Chicken baked in yoghurt

The Islands of Greece
Steven Joyce

Sweet slow-roasted shallots and garlic are delicious with chicken and this tangy yoghurt sauce.


Quantity Ingredient
knob unsalted butter
8 free-range chicken thighs and drumsticks
or 4 whole leg portions
16 spring onions
1 lemon, juiced
freshly ground black pepper
16 shallots, quartered
8 garlic cloves, chopped into chunks
250g greek yoghurt
2 teaspoons finely chopped dill
2 eggs, beaten
4 tablespoons grated pecorino or greek kefalotyri cheese


  1. Preheat the oven to 200ºC.
  2. Place the butter in a frying pan over a medium heat. Add the chicken and brown it all over. Trim and cut the spring onions into 2 cm lengths and place in an ovenproof dish which will fit all the ingredients snugly. Pour in the lemon juice and then the contents of the chicken pan, including the hot fat. Season with salt and pepper, then add the shallots and garlic and toss them in the fat. Arrange the chicken so it is resting on the shallots, place in the oven and cook for 30 minutes, basting halfway through cooking.
  3. Meanwhile, mix together the yoghurt, dill, eggs and cheese and season with a little salt and pepper.
  4. After the chicken has cooked for 30 minutes, remove from the oven and pierce a thigh to the bone to check it is cooked through; the meat should come away from the bone and the juices should run clear. If not, return to the oven for 5–10 minutes. When cooked, pour over the yoghurt mixture and return to the oven for 15 minutes, to allow the sauce to thicken and begin to brown.
  5. Serve immediately with a green salad.
The Islands of Greece
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