Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables

Name: Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 teaspoons garlic powder; 2 teaspoon onion powder; 2 teaspoon turmeric powder; 1 tablespoon Italian herb seasoning; Salt and ground black pepper; 3 tablespoons olive oil; 1 1/2 pound boneless skinless chicken thighs; 5.3 ounces Greek yogurt; 1 tablespoon fresh lemon juiced and zest; 1 tablespoon honey; 2 tablespoons crushed Calabrian peppers; 8 medium brussel sprouts (halved); 2 medium carrots (sliced thick); 8 medium baby Dutch potatoes; 1 medium red bell pepper; parsley (optional, chopped)

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A one-pan meal of quickly marinated boneless skinless chicken thighs in a lemony Calabrian pepper yogurt marinade served with baked brussel sprouts, red bell pepper, baby potatoes, and carrots, then served with a spicy lemon honey yogurt sauce for a delicious yogurt-baked chicken and vegetables meal.

Top view the of Calabrian Pepper & Lemon Yogurt Baked Chicken and Vegetables dish.

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Nutritious Balanced Meal

Let’s get into this Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables—a mouthful to say and even more satisfying to eat! Picture this: tender, juicy chicken thighs marinated in creamy Greek yogurt, zesty lemon, and spicy Calabrian chili peppers. This dish gives you bold flavors, but it’s also easy to whip up on a busy weeknight.

And since it all cooks on one baking tray with colorful, hearty veggies like brussels sprouts, carrots, baby Dutch potatoes, and charred red bell peppers, you’re scoring a nutritious, balanced meal with minimal cleanup. This is the kind of recipe that’s perfect for the beginner cook who wants to impress without spending hours in the kitchen.

Marinating Chicken in Yogurt

Now, why marinate chicken in yogurt, you ask? Here’s the magic: yogurt tenderizes the chicken while locking in moisture and adding a tangy flavor that makes every bite unforgettable. This marinating technique hails from Indian cuisine, where yogurt is traditionally used in tandoori dishes to achieve that tender, flavorful finish.

When we bring in a splash of Greek influence—adding bright lemon and bold Mediterranean flavors like Calabrian chili—we get a beautiful fusion of cultures that’s as delicious as it is poetic. This marriage of techniques creates healthy baked chicken thighs that are juicy, vibrant, and packed with flavor.

The Calabrian Chili Pepper Touch

Ah, Calabrian chili peppers—these little Italian gems are more than just a pantry staple; they’re a spice lover’s dream come true. Grown in Calabria, Italy, and soaked in olive oil, they deliver a rich, smoky heat with just the right kick. Perfect for adding a spicy zing to any dish in seconds, Calabrian chilis are a must-have for anyone who loves a quick punch of flavor.

How Does it Taste?

When you blend these fiery peppers with ground turmeric, honey, fresh lemon zest, lemon juice, and thick Greek yogurt, you end up with lemon yogurt-baked chicken that’s bursting with sweet, tangy, and spicy notes.

The honey adds a caramelized touch, the turmeric brings earthy warmth, and the lemon zest brightens the whole affair. It’s a whirlwind of flavors that play off each other beautifully as the chicken roasts to golden perfection.

The Ultimate Weeknight Meal

And as if it couldn’t get any better, this dish really shines as a one-tray meal that’s a lifesaver on busy nights.

With all those vibrant veggies roasting alongside the yogurt-marinated chicken thighs—think crispy brussels sprouts, sweet carrots, creamy baby Dutch potatoes, and smoky red bell peppers—you’re getting a full, satisfying meal straight from the oven to your plate.

It’s weeknight dinner at its finest: minimal prep, no fuss, and all the rewards of a perfectly baked, visually stunning meal that you can throw together in no time.

Spicy Recipes to Add to Your Repertoire

Ingredients and Steps

To make these Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables, start by cutting slits into each chicken thigh, then whip up a wet rub with garlic powder, onion powder, turmeric, Italian herbs, salt, pepper, and olive oil. Set half aside for the veggies.

For the yogurt base, add lemon juice, zest, and Greek yogurt to the remaining rub. Take half of this yogurt mix, blend with honey, and chill for serving. Marinate the chicken in the rest of the yogurt with crushed Calabrian peppers.

Preheat the oven to 400°F, and prep the veggies—brussels sprouts, carrots, potatoes, and red bell pepper—then toss them in the reserved rub. Lay the marinated chicken on top of the seasoned veggies in a baking dish and bake, covered for 30-35 minutes, then uncovered for 10 more.

Serve with chilled sauce, garnish with lemon wedges and parsley, and enjoy!

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.

Ingredients

Calabrian Chili Peppers- Small, spicy peppers from the Calabria region in Italy, often preserved in olive oil. They add a smoky, slightly fruity heat to dishes.
Chicken Thigh - Dark meat cuts from the chicken, known for their juicy, tender texture when cooked. Often used in recipes that require marinating for added flavor. Learn how to prep chicken.
Brussels Sprouts - Small, round vegetables from the cabbage family. When roasted, they become tender with a slightly sweet, nutty flavor.
Baby Dutch Potatoes - Small, creamy potatoes with a thin skin. Their buttery flavor and smooth texture make them ideal for roasting.

Techniques

Zest - The outer peel of citrus fruit, like lemons, is used for its intense, fragrant flavor. Only the colored part is used, as the white pith underneath can be bitter. Learn more about zesting.
Wet Rub - A seasoning mix combined with a liquid like oil to create a paste. This rub helps flavors adhere to meat and vegetables, adding layers of taste as it cooks.
Yogurt Base - A creamy mixture combining yogurt with seasonings, used for marinating. Greek yogurt, in particular, tenderizes and adds moisture to meats.
Marinate - Soaking food in a seasoned liquid to add flavor and tenderness. In this recipe, yogurt is used to marinate the chicken, enhancing flavor and moisture.
Bake (Covered/Uncovered) - Baking with a cover, like foil, traps moisture, resulting in tender meat and vegetables. Baking uncovered allows for browning and a slight crispness on the top.
Chilled Sauce - A cold condiment served alongside hot dishes to balance flavors and add a contrasting temperature. In this recipe, the honey-yogurt sauce brings a cool, creamy sweetness.
Garnish - A decorative and flavorful finishing touch is added before serving. Here, lemon wedges and parsley are used for freshness and visual appeal.

See the yogurt-baked chicken recipe for quantities below.

Ingredients for the Calabrian pepper yogurt chicken bake in containers on a large round pizza pan

Fresh boneless skinless chicken thighs in a glass container.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step tutorial picture guide.

Prep the Chicken

a chicken thigh on a plastic cutting board laying next to a santoku knife with three slits.

For fast marination, on a clean cutting board, make 2 to 3 slits on the chicken thighs using a sharp knife.

a chicken thigh being cut with a knife to create slits on a plastic cutting board.

To make the slits, do it on a diagonal with a sharp knife to cover more surface.

Make the Wet Rub

wet rub mixture in a stainless steel mixing bowl with a GIR silicon spoon

Make the wet rub in a small mixing bowl by combining the spices with salt, pepper, and oil with a spoon.

some of the spooned wet rub mixture in a large stainless steel mixing bowl

Some of this wet rub will be reserved in another bowl to mix with the vegetables later.

Make the Yogurt Sauce

Yogurt base sauce in a mixing bowl with the GIR silicone spoon resting in it

Add Greek yogurt, lemon juice, and zest to the remaining wet rub to make the yogurt sauce base.

plastic wrap is being placed over a small bowl with the honey yogurt sauce inside.

Take some of this yogurt sauce base, add honey, combine well, and refrigerate. This will be the creamy sauce that's added when plating up.

Prepare the Chicken and Vegetables

chicken thighs marinating in the yogurt sauce for the Calabrian Pepper & Lemon Yogurt Baked Chicken and Vegetables recipe

Add the Calabrian chili peppers to the rest of the yogurt sauce base. Then combine with the chicken thighs and set aside to marinate.

Then, add the prepared vegetables to the bowl with the wet rub that was set aside. Learn about prepping sweet peppers.

Bake!

In a baking dish, grease the bottom of your dish if necessary, then add the seasoned mixed vegetables and the chicken on top in an even layer.

Cover the dish with foil to bake and steam the vegetables and chicken.

baked vegetables and yogurt chicken thighs in a rectangle glass baking dish for the Calabrian Pepper & Lemon Yogurt Baked Chicken and Vegetables recipe on a kitchen towel.

Then remove the foil and place the chicken back to brown the chicken.

The chicken should have a slight golden brown color with tender vegetables and an internal temperature of 165 degrees Fahrenheit.

Side Dish Suggestion

For a complete meal, serve with your favorite rice and a side salad.

Top view the of Calabrian Pepper & Lemon Yogurt Baked Chicken and Vegetables dish next to a kitchen towel, the baked dish in a baking dish, yogurt sauce in a bowl and a spoon filled with chopped parsley.

Substitutions

Dairy Free

Greek Yogurt - Substitute with a dairy-free Greek-style yogurt, such as coconut or almond yogurt.

Gluten-Free

Yay! This is a gluten-free recipe.

Vegetarian

Boneless Skinless Chicken Thighs - To make this vegetarian, swap out the chicken thighs for hearty vegetables like cauliflower florets or thick slices of zucchini, which absorb marinades well. Add chickpeas for protein, mixing them with the yogurt marinade for a flavorful, plant-based alternative.

Convenience

Garlic Powder, Onion Powder, Italian Herb Seasoning - Replace this with an all-purpose poultry seasoning blend. Just be aware of the additional salt content and adjust accordingly.
- Garlic Powder & Onion Powder - Use fresh minced garlic or onion if you have them on hand.
Turmeric Powder - If you don’t have turmeric, a small pinch of cumin or curry powder will add warmth and color.
Boneless Skinless Chicken Thighs - Keep the skin and use boneless chicken thighs or butterflied chicken breast.
Greek Plain Yogurt - Try sour cream; however, I have not tested this. Or use plain yogurt, but, be aware that Greek yogurt tends to have less sugar and is much thicker than regular plain yogurt.
Olive Oil - Any neutral oil, like canola or vegetable oil, can work in place of olive oil.
Lemon Juice & Zest - Bottled lemon juice or a splash of vinegar can add acidity if fresh lemon isn’t available.
Crushed Calabrian Peppers - This pepper adds a unique flavor; however, you can use red pepper chili flakes if you do not have this pepper.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

Spatchcock Roast Chicken and Vegetables - Use a whole chicken with the backbone removed. Learn how to spatchcock a chicken. Place the Greek yogurt marinade under and over the skin. On a sheet pan, surround the chicken with the seasoned vegetables.
Other Cooking Methods - Get creative and use an indoor grill pan, an outdoor grill, or an air fryer.

Equipment

Mixing Bowls - Two mixing bowls are key for preparing this dish. In one bowl, you’ll combine spices and olive oil to create a wet rub for the chicken and vegetables. The other bowl holds half of this wet rub to mix with yogurt, lemon, and honey, creating both the marinade for the chicken and the chilled sauce for serving.
Cutting Board - The cutting board is your prep station for slicing into the chicken thighs and cutting the vegetables. You’ll make small slits in the chicken for better marinating and chop veggies like brussels sprouts, carrots, and potatoes for even roasting.
Sharp Knife - This essential tool helps you prep the chicken and vegetables with ease. Use the knife to make precise slits in the chicken thighs, allowing the marinade to penetrate, and to chop vegetables like potatoes and brussels sprouts for even cooking.
Baking Dish - The baking dish is where it all comes together! Once the veggies are seasoned and the chicken is marinated, arrange everything in this dish, so they roast together. Cover it for the first part of baking to lock in moisture, then uncover for a crispy, golden finish.

Kitchen Must Haves - Find other tools I use here.

Storage and Heating

Refrigerator - To store in the fridge, you can place the chicken and vegetables in a shallow 2-inch container to cool down quickly. Then, store it and the sauce in airtight containers. As a result, the meal will last up to two to three days.
Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container, should last for up to 2 months.
Reheating - To reheat, place the Calabrian Lemon Yogurt Baked Chicken Thighs with Vegetables in an oven-safe dish, cover with foil, and warm in a 350°F oven for 10-15 minutes or until heated through.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Cooking Tips

Aromatic Sauce Boost - The lemon zest is an important ingredient to help boost the tangy flavor and aroma of the yogurt sauce.
For More Flavor - For a tender and flavorful yogurt-baked chicken, marinate the poultry in a mixture of yogurt, garlic, and your favorite herbs for at least 30 minutes before roasting to infuse it with a delightful richness and succulence.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.

Frequently Asked Questions

Can I use any type of yogurt for yogurt-baked chicken?

Yes, you can use Greek yogurt, regular yogurt, or even plant-based yogurt alternatives. Greek yogurt tends to be thicker and imparts a creamier texture, while the choice of regular or plant-based yogurt depends on dietary preferences. Check the substitution section for more details.

How long should I marinate the chicken in the yogurt mixture?

For optimal flavor and tenderness, marinating the chicken for at least 30 minutes is recommended. However, if time allows, letting it marinate for a few hours or even overnight in the refrigerator can enhance the depth of flavor. For this recipe, you will create slits in the chicken to help it absorb the marinade faster.

Can I use frozen chicken for yogurt-baked chicken?

It's preferable to use thawed chicken for better marination and even cooking. If using frozen chicken, make sure to thaw it thoroughly in the refrigerator before marinating to ensure the yogurt mixture penetrates the meat evenly, resulting in a more delicious and well-cooked dish.

In addition, you will want to remove the excess water from the chicken before adding it to the yogurt marinate to prevent flavor dilution.

Can I make this dish ahead of time?

Yes, you can marinate the chicken in the yogurt mixture up to 24 hours in advance, which will deepen the flavors. You can also prep the vegetables and store them in the fridge. When ready to cook, just assemble everything in the baking dish and bake as directed.

What can I use if I don’t have Calabrian chili peppers?

If Calabrian chili peppers aren’t available, you can substitute with red pepper flakes for heat, or a dash of hot sauce. For a similar texture and flavor, use sun-dried tomatoes with a pinch of chili flakes.

Can I freeze leftovers?

Yes, this dish freezes well! Let the baked chicken and vegetables cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

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