Garlic-Curry Chicken Thighs with Yogurt Sauce

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

From the kitchen of Carly

Chicken thighs slicked with garlicky curry yogurt, roasted until the skin crackles and browns. A tangy Greek yogurt sauce cuts through the spice, making this dinner weeknight-easy and elegant enough for guests.

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

Ingredients

4 servings

11 head of garlic (about 12 cloves), peeled, finely chopped
11/4 cup olive oil
12 tablespoons curry powder
12 cups plain Greek yogurt, divided
12 1/2 teaspoons kosher salt, divided
112 skin-on bone-in chicken thighs (about 6 pounds)
12 tablespoons fresh lemon juice

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.
Chicken can marinate up to 1 day before cooking. Keep chilled.