Here's the recipe. I used thighs, but breast is fine too. The yogurt marinade keeps it moist. This should have easily fed 6, but my guys really liked it, so for us 4 was the limit. I served it with some sauteed veggies on the side. Perfect.
Mediterranean Chicken with Yogurt
3 lbs chicken thighs or breasts
2 tbsp Archer Farms Mediterranean Seasoning
1 tsp cumin
1 cup plain yogurt
1/4 cup Parmesan cheese
Sprinkle both sides of chicken with the seasonings. Place it into a gallon size storage bag. Add the yogurt and squish around until the chicken is coated well. Let this marinate at least 4 hours; even better 12 or more. Place chicken into a casserole dish. Spoon yogurt coating over the chicken. Bake at 350 degrees for 35-40 minutes. Sprinkle the Parmesan over the top in the last 10 minutes of baking. The top should be lightly browned.
I had a bit of broth collect in the base of the dish. I chose not to stir the yogurt sauce into the broth, but rather collected the broth to add to another dish.
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