Yogurt and Lemon Marinated Roasted Chicken - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

139 g / 4.9 oz

Ingredients

	Metric	Imperial
Skin-on Boneless Chicken Legs	25 Each	25 Each
Yogurt, low fat	500 mL	2.1 cups
Lemon Juice	60 mL	2 Fl oz
Paprika	45 mL	3 Tbsp
Oregano, dried	30 mL	2 Tbsp
Green Onions, fresh, chopped	30 mL	2 Tbsp
Black Pepper	15 mL	1 tbsp

Preheat convection oven or Combi oven to 375 F. Ensure the chicken legs are completely defrosted. Ensure the chicken legs are completely defrosted. The seasonings stick and cook better when the chicken is fully defrosted. In a bowl, combine the yogurt, lime juice, lime zest, curry powder, thyme, parsley and black pepper.
In a bowl, combine the yogurt, lemon juice, paprika, oregano, green onion and black pepper. Toss the defrosted chicken in the yogurt mixture and let marinate for 20 minutes.
Place the coated legs onto a parchment lined baking sheet, make sure not to overlap or place chicken legs on top of each other.
Roast in the oven for 20-25 minutes, depending on the heat of the oven. Ensure that the internal temperature of the chicken reaches 165 F (74 C).

Garnish with lemon wedge edged with paprika. Serve with rice pilaf and roasted root vegetables (sides nutritional analysis not included in totals).