Yogurt-Paprika Chicken With Lemon

yogurt-paprika-chicken-with-lemon Photo: Kimberley Hasselbrink


  • 3/4 cup plain Greek yogurt
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • 2 large cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon fine sea salt
  • 2 pounds bone-in chicken thighs and drumsticks
  • 2 lemons, halved
  • Chopped fresh cilantrio, for garnish


1. In a large mixing bowl, combine yogurt, ginger, paprika, cumin, garlic, lemon juice and salt. Toss chicken in marinade, generously coating all sides of meat. Cover and refrigerate for 1 hour.

2. Preheat oven to 400°F. Remove chicken from refrigerator and arrange in a single layer in a roasting pan. Nestle lemon halves among chicken pieces. Roast until chicken registers 165°F on an instant-read thermometer, about 30 minutes.

3. Finish cooking chicken 6 inches under broiler until just beginning to blacken in places, 3 to 5 minutes. Garnish with a generous sprinkle of chopped cilantro. Serve with roasted lemons on the side to squeeze over chicken.

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  • Yield: Serves 4

Nutritional Information

Calories per serving: 400
Fat per serving: 28g
Saturated fat per serving: 10g
Cholesterol per serving: 172mg
Fiber per serving: 1g
Protein per serving: 32g
Carbohydrate per serving: 4g
Sodium per serving: 728mg
Iron per serving: 2mg
Calcium per serving: 64mg

Good to Know

Paprika adds a punch of flavor to chicken, and it's loaded with vitamin A, which is essential for eye health.

This Recipe Is

Kimberley Hasselbrink Vibrant Food (Ted Speed Press © 2014)