3-Ingredient Curried Chicken Thighs

From the kitchen of Carly

Chicken thighs get a spiced yogurt bath and roast until the skin turns deep golden brown. Curry powder does the heavy lifting here, perfuming the meat while the yogurt keeps everything tender. Three ingredients, thirty-five minutes, dinner solved.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 18 skin-on, bone-in chicken thighs
  • 11 1/2 teaspoons kosher salt, divided
  • 12 tablespoons olive oil
  • 11 tablespoon plus 1 teaspoon curry powder
  • 11 cup plain yogurt
  • 1divided

Instructions

  1. Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.

  2. Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes.

  3. Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.

  4. Chicken can be marinated 1 day ahead; keep chilled.