Baked Chicken Thighs With Ginger, Thyme And Yogurt

1. 1

   Puree shallots, ginger, lemon juice and lemon zest in a blender or a food processor.

2. 2

   Gently fold yogurt into puree with a wooden spoon.

3. 3

   Stir in salt and thyme.

4. 4

   Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer.

5. 5

   Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.

6. 6

   Heat oven to 425 degrees.

7. 7

   Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste.

8. 8

   Chicken may be served hot or cold.

9. 9

   If taking to a picnic, remove to a container and refrigerate until departure.

* Per serving · 4 servings · Values may vary.