Garlic-Curry Chicken Thighs with Yogurt Sauce Recipe

Name: Garlic-Curry Chicken Thighs with Yogurt Sauce
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 servings
Ingredients: 1 head of garlic (about 12 cloves), peeled, finely chopped; 1/4 cup olive oil; 2 tablespoons curry powder; 2 cups plain Greek yogurt, divided; 2 1/2 teaspoons kosher salt, divided; 12 skin-on bone-in chicken thighs (about 6 pounds); 2 tablespoons fresh lemon juice

Ingredients

1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tablespoons curry powder
2 cups plain Greek yogurt, divided
2 1/2 teaspoons kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tablespoons fresh lemon juice

PREP TIME 30m	COOK TIME 3h30m	TOTAL TIME 4h
YIELD 6 servings

Instructions

Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl.
Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh.
Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
Position a rack in upper third of oven and preheat to 425°F.
Transfer marinated chicken, skin side up, to a 13x9" baking dish.
Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes.
If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken to a serving platter, reserving pan juices.
Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl.
If sauce is too thick, add more pan juices.
Serve sauce alongside chicken.