Crunchy lemon and yoghurt chicken

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 10
Servings 4
Time 15 min


  • 200
    Bulgarian yoghurt
  • 25
    lemon juice
  • 5
    lemon rind
  • 8
    small chicken thighs
  • 250
    breadcrumbs made from wholewheat bread
  • 40
    melted butter
  • 300
    uncooked brown rice
  • 30
    freshly chopped parsley
  • 125
    frozen sweetcorn
  • steamed veggies and gravy to serve


45 min
Mix the yoghurt, lemon juice and rind together. Dip the chicken into the mixture to coat well, then dip each thigh into the breadcrumbs, making sure they are completely coated. Place in a greased roasting tin. Pour 5 ml melted butter over each thigh, cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake uncovered for a further 15 minutes until golden. While chicken is baking, cook the rice according to the packet instructions. Once rice is tender, stir in the sweetcorn and parsley. Serve a generous portion with the chicken, steamed veggies and gravy. Serves: 4 Preparation time: 15 minutes Baking time: 35 minutes Oven temperature: 180 ºC

Read more on: poultry  |  bake

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