Yogurt Chicken

Yogurt Chicken
Original recipe by Ree Drummond


INGREDIENTS:

• 2 cups plain, unflavored yogurt 
• 2 cloves (to 3 cloves) garlic 
• parsley, to taste 
• juice of 1 lemon 
• chicken legs (or thighs, etc.) 
• salt to taste 
• 2 cups panko bread crumbs 
• butter (1/2 tablespoon for each piece of chicken) 

DIRECTIONS:

1. Rinse chicken and pat it dry.  Per 4 pieces of chicken, sprinkle a mix of a teaspoon of each: kosher salt, black ground pepper, and Italian seasoning.  Refrigerate for 2 hours.
2. Pour yogurt into a mixing bowl. Peel and mince garlic; add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt. Add lemon juice. Mix together to combine.
3. In another bowl, place the bread crumbs. Sprinkle with salt and stir lightly.
4. Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the baking dish.
5. Place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350º oven for 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven.  Serve warm.

-Alyssa