Hm.
OK, so I think I might have done something wrong here.
It’s pretty likely, actually, mostly because while this is a preparation (baked chicken over vegetables) that I do often, I’ve never ventured into yogurt-marinating territory before. It sounds great; I’ve just never thought to try it. And so when reader Mary suggested a twist on my Skillet Chicken And Potatoes incorporating a yogurt, lemon juice and garlic marinade, I thought: YES.
MUST DO THAT IMMEDIATELY.
So I Googled around a little to find the right proportions (not that marinating requires exact proportions, but still) and made it last night, and…like I said: I’m pretty certain I did something wrong, because it tasted…not “bad” – it was good enough – but I feel like it could have been amazing, given how delicious that particular combination of ingredients sounds. It just basically tasted like I’d done nothing to it at all other than stick it in the oven and hit “go”. That can’t be right.
Here’s what I did:
1. Marinated chicken thighs in 1 cup yogurt (I used Greek yogurt because that’s what I had; maybe this was a mistake?), 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp minced garlic, a dash of cumin, and salt;
2. Chopped up potatoes and onions and arranged them in a baking dish, then placed the chicken on top;
3. Drizzled the whole thing with olive oil and baked it uncovered at 425F for about an hour.
Any suggestions? Maybe I could add white wine and butter to bulk up the sauce? Or more spices?
And while we’re at it – any suggestions for more marinades I can use to make additional variations on this dish? Chicken-marinating in general is newish territory for me.
P.S. I also overcooked it a hair, as you can see. Let’s just ignore that part.
