Maple and yogurt make a wonderful sauce for chicken. The maple adds a nice sweetness, while the yogurt tenderizes the meat. This dish has an Asian flair with a touch of orange.
| 5 | tbsp | canola oil (divided) |
| 1 | small red onion (diced) | |
| 1 | orange (juice and zest only) | |
| 4 | sprigs fresh thyme | |
| 1⁄4 | c | maple syrup |
| 1 | tbsp | low sodium soy sauce |
| 1 | tsp | coarsely ground pepper |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 8 | chicken thighs (bone-in) | |
| 8 | chicken drumsticks | |
| 2 | green onions (thinly sliced for garnish) | |
| Salt and pepper to taste |
Preheat oven to 450°.
Heat 2 tablespoons of oil in medium saucepan over high heat. Add red onion, cook until soft, 3 to 4 minutes. Reduce heat to medium-high and add orange juice, zest and thyme and cook until fragrant, stirring occasionally, about 5 minutes. Then remove from heat.
Strain mixture into a bowl and whisk in syrup, soy sauce, and pepper. Let cool to room temperature, then fold in yogurt. (This mixture can be made 2 days ahead and stored in the refrigerator.)
Brush chicken with remaining oil and season with salt and pepper. Place in roasting pan and cook for about 25-30 minutes, until golden brown.
Remove chicken from oven. Brush with yogurt mixture and drizzle any remaining yogurt mixture over the chicken. Reduce oven temperature to 350°and continue to cook for another 15 minutes. Serve with Warm Squash Salad with Maple Yogurt Dressing.