3-Ingredient Curried Chicken Thighs | view more Recipe

3-Ingredient Curried Chicken Thighs

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

  1. Season chicken with 1 tsp
  2. salt
  3. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl
  4. Add chicken and toss to coat
  5. Transfer to a resealable plastic bag and chill at least 3 hours
  6. Position a rack in upper third of oven; preheat to 425°F
  7. Transfer chicken, skin side up, and marinade to a 13x9" baking dish
  8. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes
  9. Transfer chicken to a serving platter, reserving pan juices
  10. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl
  11. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp
  12. salt
  13. Serve alongside chicken
  14. Chicken can be marinated 1 day ahead; keep chilled