Creamy, tangy yogurt and warm spices coat tender chicken for a juicy, slightly charred finish.
Roasted root vegetables caramelize to a sweet, earthy, crisp-tender bite that complements the chicken.
Fresh herbs add brightness while a light lemon finish keeps the dish lively and not heavy.
Serve this for weeknight family dinners, casual gatherings, or a comforting weekend meal.
Ingredients
- Boneless skinless chicken thighs (1.5 lb / 700 g)
- Plain Greek yogurt (1 cup / 240 ml)
- Fresh lemon juice (2 tbsp)
- Olive oil (4 tbsp, divided)
- Garlic, minced (3 cloves)
- Smoked paprika (1 tsp)
- Ground cumin (1/2 tsp)
- Honey (1 tbsp, optional)
- Salt (1 1/2 tsp) and black pepper (1/2 tsp)
- Fresh parsley, chopped (2 tbsp) plus extra for garnish
- Carrots, peeled and cut into 1-inch pieces (3 medium)
- Parsnips, peeled and cut into 1-inch pieces (2 medium)
- Red onion, cut into wedges (1 large)
- Baby potatoes, halved (1 lb / 450 g)
- Smoked paprika or dried rosemary for vegetables (1/2 tsp)
- Lemon wedges for serving (optional)
Instructions
- In a large bowl whisk together Greek yogurt, lemon juice, 2 tbsp olive oil, garlic, smoked paprika, cumin, honey (if using), salt, pepper, and chopped parsley to make the marinade.
- Add chicken thighs to the bowl, turn to coat thoroughly, cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
- Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss carrots, parsnips, red onion, and potatoes with remaining 2 tbsp olive oil, 1/2 tsp smoked paprika or rosemary, and a pinch of salt and pepper; spread in a single layer.
- Remove chicken from marinade, letting excess drip off, and arrange thighs among the vegetables on the baking sheet. Reserve any remaining marinade for serving if desired (do not use leftover raw marinade without cooking).
- Roast in the preheated oven for 25–30 minutes, stirring vegetables once halfway through, until vegetables are golden and tender and chicken registers 165°F (74°C) at the thickest part.
- Remove the pan from the oven and let chicken rest 5 minutes. Sprinkle with additional chopped parsley and squeeze lemon wedges over the dish before serving.
Tips or Variations
- Swap chicken thighs for breasts, reducing roast time by 5–7 minutes; watch for doneness to avoid drying out.
- Add a handful of chopped kale or spinach in the last 5 minutes of roasting for extra greens that wilt into the vegetables.