Delicious Chicken Recipe

Prepare the chicken

Pat the chicken thighs dry with paper towels. Using a sharp knife, score the skin lightly in two places to help the marinade penetrate and for even crisping.

Make the marinade

In a large bowl combine the plain yogurt, 2 tbsp olive oil, minced garlic, lemon juice, paprika, ground cumin, dried oregano, 1.5 tsp salt, and 3/4 tsp black pepper. Whisk until smooth.

Marinate

Add the chicken thighs to the bowl and rub the marinade under the skin and all over each piece, ensuring each is well coated. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight for best flavor.

Preheat oven and prepare vegetables

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes, onion wedges, and sliced bell peppers with 1 tbsp olive oil and a pinch of salt and pepper in a mixing bowl so they are lightly coated.

Arrange in a roasting pan

Spread the vegetables in an even layer on a rimmed baking sheet or roasting pan. Make small gaps between pieces so hot air circulates.

Add chicken to the pan

Place the marinated chicken thighs skin-side up on top of the vegetables, spacing them evenly. Spoon any remaining marinade over the thighs and vegetables.

Roast

Roast in the preheated oven for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part and the skin is golden-brown and crisp. Stir the vegetables once at the 20-minute mark for even browning. If potatoes are not tender after 35 minutes, roast an additional 5–10 minutes.

Broil for extra crispness (optional)

If you want extra-crispy skin, switch the oven to broil on high for 2–3 minutes at the end—watch closely to avoid burning.

Rest and finish

Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle the chopped fresh parsley over the chicken and vegetables and serve with lemon wedges to squeeze over just before eating.