Mediterranean Chicken with Yogurt

I have a couple of chicken lovers in my household. They really loved this new recipe, and it is almost too easy to share. Do you love those as much as I do? Oh yeah! This is a dump meal. Although I haven't tested it in the freezer first, I think it would work. The yogurt might separate in freezing, but it tends to do that in baking anyway. The marinating makes this soooooo moist and flavorful.

The gotta gotta gotta have it, make it or break it ingredient here is this exact spice blend available at Target. I have totally fallen for the flavors in this Archer Farms Mediterranean blend. I discovered it the month the Diner News featured spices. This has turned out to be my favorite discovery, and I am not sure how to duplicate it at home. Frankly, it is easier just to buy it at Target. There ya go. Go get your own bottle.

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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