Paprika yogurt chicken
Yogurt, smoked paprika and garlic coat boneless chicken thighs for an easy oven dinner. No long marinade is required; check the center with a thermometer before serving.
40 minutes, start to finishLet’s make it.
- 01
Step 1
Heat the oven to 220°C / 425°F (200°C fan). Mix yogurt, paprika, garlic, lemon juice, oil, salt and pepper.
- 02
Step 2
Coat the chicken and arrange in a single layer in a roasting dish. Roast 25–30 minutes, depending on thickness.
- 03
Step 3
Check every large piece reaches 74°C / 165°F in the thickest part. Cook longer if needed, then rest 5 minutes before slicing.
Make it your own.
- Spread thighs out flat so the center cooks evenly rather than leaving them folded.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
