Orange-Maple Yogurt Glazed Chicken Thighs and Drumsticks
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||tbsp||low sodium soy sauce|
|1||tsp||coarsely ground pepper|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|8||chicken thighs (bone-in)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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