If you’re looking for a flavor-packed, easy-to-prep meal that keeps you on track with your healthy lifestyle, these Baked Lemon Garlic Yogurt Chicken Thighs are a must-try! Juicy, tender chicken thighs are marinated in a creamy, tangy Greek yogurt blend with garlic, lemon, and warm spices, then roasted to perfection alongside nutrient-rich brussels sprouts. This one-pan wonder is high in protein, gut-friendly, and incredibly delicious—perfect for busy individuals who want wholesome, homemade meals without spending hours in the kitchen. Whether you’re meal prepping for the week or making a quick dinner, this dish is a total game-changer!
This post may contain affiliate links. Please see our privacy policy for details.
Why This Recipe is a Perfect Meal Prep:
- High-Protein & Satisfying – These juicy chicken thighs are packed with protein to keep you full and energized throughout the day.
- Easy to Meal Prep – Make a batch ahead of time and enjoy flavorful, ready-to-go meals for the week. It reheats beautifully!
- Gut-Friendly Greek Yogurt Marinade – The yogurt not only adds tangy goodness but also contains probiotics that support digestion and gut health.
- Perfectly Balanced Flavors – The zesty lemon, aromatic garlic, and warm spices create an irresistible taste that feels gourmet but is easy to make.
- One-Pan Wonder – Fewer dishes, less cleanup! The brussels sprouts roast alongside the chicken, making this a complete meal with minimal effort.
- Nutrient-Packed & Wholesome – Brussels sprouts bring fiber, vitamins, and antioxidants to the table, making this meal as healthy as it is delicious.
- Versatile & Customizable – Serve it with rice, quinoa, or a fresh salad. You can also swap brussels sprouts for other roasted veggies like carrots or zucchini!
Recipe Ingredients:
- Chicken Thighs (Bone-In, Skin-On) – The star of the dish! Chicken thighs are naturally juicy and flavorful, thanks to their higher fat content. Keeping the bone in and skin on locks in moisture, creating crispy, golden skin while staying tender inside.
- Greek Yogurt – This acts as a tangy, creamy marinade that tenderizes the chicken while adding gut-friendly probiotics. It also helps the seasoning stick, ensuring every bite is packed with flavor.
- Olive Oil – Adds healthy fats and helps with caramelization, giving the chicken a beautiful golden crust and enhancing the natural flavors of the dish.
- Garlic (Minced) – Bold and aromatic, garlic infuses deep savory notes into the marinade, balancing the tanginess of the yogurt and the brightness of the lemon.
- Lemon Juice (and Peel) – Lemon juice brings fresh acidity that cuts through the richness of the chicken and yogurt, while the roasted peel adds subtle citrusy bitterness that enhances the overall depth of flavor.
- Dried Oregano – Earthy and slightly peppery, oregano gives this dish a Mediterranean flair that pairs perfectly with garlic and lemon.
- Paprika – This adds a touch of smoky warmth and color, helping to create a beautiful golden crust on the chicken.
- Black Pepper – Provides a mild heat that rounds out the spices and complements the bright acidity of the lemon and yogurt.
- Brussels Sprouts – Roasting these alongside the chicken means they absorb all the delicious juices and seasoning, making them crispy on the outside and tender inside. Plus, they’re packed with fiber, vitamins, and antioxidants for a healthy, balanced meal.
Easy Basic Steps to Make Lemon Yogurt Chicken
- Marinate the Chicken: In a large mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, salt, oregano, paprika, and black pepper until well combined. Add the chicken thighs and use tongs (or clean hands) to coat each piece thoroughly in the marinade. Cover the bowl and refrigerate for at least 1 hour (or overnight for even more flavor).
- Preheat the Oven & Prep the Baking Dish: When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with a little olive oil or non-stick spray to prevent sticking.
- Arrange the Chicken & Brussels Sprouts: Remove the marinated chicken from the fridge and place it skin-side up in the prepared baking dish. Spread the brussels sprouts around the chicken, making sure they’re in a single layer for even roasting. Thinly slice the reserved lemon peel and scatter the pieces throughout the dish to add extra citrusy aroma while baking.
- Bake Until Golden & Juicy: Place the dish in the oven and bake for 45 minutes, or until the chicken skin turns crispy and golden brown. To ensure doneness, use a meat thermometer to check that the internal temperature of the chicken reaches at least 165°F (75°C) in the thickest part.
- Rest & Serve: Remove the dish from the oven and let the chicken rest for 5 minutes before serving—this helps keep it juicy. Enjoy immediately, or divide into meal prep containers for an easy, delicious meal throughout the week!
Meal Prep Pairing Tips for Lemon Garlic Yogurt Chicken
Meal Prep Pairing Ideas:
- Grains: Serve with quinoa, brown rice, farro, or couscous for extra fiber and long-lasting energy.
Starches: Pair with roasted sweet potatoes, garlic mashed potatoes, or whole-grain pita for a satisfying meal.
Greens & Veggies: Add a side of roasted asparagus, sautéed spinach, or a fresh Greek salad with cucumbers, tomatoes, and feta.
Sauces & Condiments: Drizzle with tzatziki, hummus, or a light lemon tahini sauce for extra flavor.
Wrap It Up: Shred the leftover chicken and stuff it into a whole-wheat wrap or pita with greens and a yogurt-based sauce for an easy lunch.
Alternative Cooking Methods:
- Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken in a single layer and cook for 25-30 minutes, flipping halfway, until golden brown and the internal temp reaches 165°F. Toss the brussels sprouts in a little olive oil and air-fry them separately for 12-15 minutes until crispy.
- Grill It: Fire up the grill to medium-high heat. Remove excess marinade and grill the chicken thighs skin-side down for 5-7 minutes, then flip and cook for another 5-7 minutes until fully cooked. Grill the brussels sprouts in a foil packet or a grill pan with olive oil until tender and slightly charred.
- Slow Cooker Version: Place marinated chicken and brussels sprouts in a slow cooker. Cook on low for 6 hours or high for 3-4 hours until tender. The yogurt marinade will create a rich, flavorful sauce—perfect for spooning over rice or mashed potatoes.
- Stovetop & Oven Combo: For extra crispy skin, sear the chicken thighs first in a hot oven-safe skillet with a little olive oil (skin-side down for 4-5 minutes). Flip the chicken, add the brussels sprouts to the pan, and transfer to a 400°F oven to bake for 35-40 minutes.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead?
Absolutely! Boneless, skinless thighs will cook faster—bake for about 25-30 minutes or until the internal temperature reaches 165°F (75°C). Keep in mind that bone-in, skin-on thighs give more flavor and moisture, but boneless works great for a leaner option.
Why use Greek yogurt in the marinade?
Greek yogurt acts as a natural tenderizer thanks to its acidity, which helps break down the protein in chicken, making it extra juicy and flavorful. It also helps the spices stick to the meat and creates a slightly creamy texture when baked.
What if I don’t have Greek yogurt?
No problem! You can substitute regular plain yogurt, sour cream, or buttermilk for a similar tangy, tenderizing effect. If using buttermilk, reduce the quantity slightly so the marinade isn’t too runny.
Baked Lemon Garlic Yogurt Chicken
Equipment
Ingredients
Instructions
Video
Notes
Nutrition