Tangy yogurt tenderizes chicken fast while its vanilla undertone plays against garlic and black pepper. This shelf builds a weeknight dinner for two that cooks while you attend to something else.

Serves 2. 35 minutes, 8 at the stove.

About 710 calories a serving, 68 g protein, 11 g carbohydrate, 42 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 cup yogurt with 1 teaspoon salt and 1 teaspoon pepper in a bowl. Pat 1 pound chicken thighs dry and coat all over with the yogurt marinade. Let sit at room temperature for 10 minutes while you preheat the oven to 425 degrees F [220 degrees C].10 min
2. Smash 6 garlic cloves with the side of a knife and scatter them in a baking dish. Pour 2 tablespoons oil over the garlic and scatter the yogurt-coated chicken on top, spacing the pieces apart.
3. Roast in the oven until the chicken reaches 165 degrees F [74 degrees C] at the thickest point, about 25 minutes. The yogurt will brown in spots and the garlic will soften and turn golden.25 min

Note Swap chicken thighs for breasts if you prefer, though they will cook faster. Leftovers keep three days covered; shred and toss with the pan juices for a grain bowl or sandwich. Serve over rice or crusty bread to catch the garlicky yogurt pan sauce.