Roasted chicken thighs with ranch yogurt
Boneless chicken thighs roast quickly and stay juicy, then get dressed with garlicky ranch yogurt while still warm. The dip's cultured creaminess cuts the richness and adds depth without extra effort.
About 590 calories a serving, 66 g protein, 5 g carbohydrate, 32 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
To buy
- 1 pound boneless chicken thighs
From your shelf
- 1 container garden vegetable ranch meze yogurt dip
Staples
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon oil
- Heat your oven to 425°F [220°C]. Pat 1 pound boneless chicken thighs dry and arrange them in a single layer in an ovenproof skillet. Rub with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper on both sides.
- Roast until the thighs are golden and the thickest part reads 165°F [74°C] on an instant-read thermometer, about 20 to 25 minutes.
- Remove the skillet from the oven. Spoon the entire contents of the yogurt dip over the warm chicken and stir to coat, letting the residual heat soften and warm the yogurt.
- Serve from the skillet, or transfer to a plate. Scrape every bit of yogurt sauce over the top.
Note Swap boneless thighs for bone-in and roast ten minutes longer. Leftovers keep for two days, cold or gently reheated. Serve with rice or flatbread to catch the sauce, and a simple green salad on the side.
On the label
YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM), WATER, CARROTS, GREEN BELL PEPPERS, RED BELL PEPPERS, SEA SALT, EVAPORATED CANE SUGAR, SPICES, ONIONS, TAPIOCA FLOUR, FRUIT PECTIN, NATURAL FLAVOR, GARLIC, GARLIC POWDER, WHITE WINE VINEGAR, YEAST EXTRACT, GUAR GUM, LEMON JUICE CONCENTRATE. CONTAINS LIVE AND ACTIVE CULTURES: S. THERMOPHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS AND L. CASEI.
Chobani, dips & salsa, serving 28 MG, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as yogurt, ranch, dip. Half of it left? Use up the yogurt.