NOTE: this recipe calls for thighs, the skin on thighs add more flavour due to their fat content. Breasts can be a little drier however so caveat emptor when opting for different cuts.
Ingredients
Serves 4-6
- 3 tbsp yoghurt (best if full fat)
- 4 minced garlic cloves
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 fresh lemon juice
- 1 1/2 tbsp oregano
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1kg chicken thigh (skin on for extra flavour, skinless for healthier variant)
Method
- Mix all ingredients into a bag and leave to marinade for a few hours. Can be left overnight also
- Preheat oven to 180°C
- Get a bread loaf pan and start layering the chicken
- Press down the chicken layers at the end
- Bake for 50 minutes
- Remove from oven, let rest for 10 minutes
- Transfer to a chopping board and start carving from the end in
- Enjoy with pita bread and some tzatziki