Garlic-Curry Chicken Thighs With Yogurt Sauce

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   ["Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.", "Position a rack in upper third of oven and preheat to 425u00b0F. Transfer marinated chicken, skin side up, to a 13x9"" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165u00b0F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.", "Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.", "Chicken can marinate up to 1 day before cooking. Keep chilled."]

* Per serving · 4 servings · Values may vary.