I love chicken legs. There, I said it. We usually marinate them in soy sauce and Italian dressing, which is so delicious. It’s a recipe from my mother-in-law. Tonight, I had no Italian dressing. So, I had to improvise. I had some Greek yogurt leftover from a failed attempt at making yogurt popsicles. (Don’t ask, it was awful!). I had to scour the pantry to figure out what else to match with the yogurt. This is the end result:
I don’t know if you guys have figured this out yet, but I’m not a chef. I don’t have a “recipe” for this, but I can give you the gist of it.
1. Preheat oven to 425 degrees
2. Clean your chicken
3. In a bowl, mix together:
About 2 cups of Greek yogurt
About 3 T of lemon juice (more or less to taste)
About a T of garlic powder
About a T of Onion flakes
About a T of Poppy seeds
(My preference would have been to use some fresh ingredients, but I it was a pretty bare fridge today)
4. Slather the chicken with the marinade. Not sure how to slather? Here’s what it looks like:
5. Cook for about 30 minutes then flip each leg. Then cook 30 minutes more, or until done.
There it is. Poppin’ fresh out the oven. It was really yummy. My only regret is that I wish I had left some of the marinade aside so that I could have dipped the chicken. The chicken came out juicy, as chicken legs always do and the marinade gave it a delicious fresh, flavorful flavor. And you’re getting protein from the chicken and the yogurt so it is very low carb friendly. It will definitely be on the menu again!