Greek Lemon Chicken with Oregano & Rosemary

6 chicken thighs
½ cup fresh lemon juice
1 teaspoon of dried oregano
1 teaspoon of dried rosemary
1 teaspoon of turmeric
Zest of 2 lemons
2 cups Greek yogurt

Place chicken thighs on a covered baking tray, smooth side down. Sprinkle with the lemon juice, oregano, rosemary, turmeric and lemon zest. Spread the yoghurt over the top then cover with foil and bake at 180° for 50 minutes. Remove the foil and bake for a further 10 – 15 minutes until browned. Delicious with Greek salad and boiled potatoes.

Serves: 4

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