4 servings

Hands on: 15 minutes

MOST POPULAR STORIES New arrests likely in Fla. adoptive couple slaying Toddler found wandering street alone Reed aims to rejuvenate Christian conservatives Motorist dies in drive over edge of Grand Canyon Three arrested for attempted robbery near Tech
EMAIL THIS PRINT THIS MOST POPULAR
Related: • More on food and drink • Search ajc.com's recipes

Total time: 1 hour, 40 minutes

This herb-baked chicken is an updated version of the chicken thighs Matt and Ted Lee savored in their formative years. There are legions of devotees of the crust that forms on the bottom of the thighs, where bread crumbs and butter weigh against the surface of the roasting pan. The yogurt lends the dish a little bite.

2 cups plain yogurt

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

12 chicken thighs, trimmed of skin and excess fat

6 tablespoons unsalted butter

2 cups unseasoned bread crumbs

1/4 cup fresh chopped parsley

1/4 cup fresh chopped thyme

In a large mixing bowl, combine the yogurt with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the chicken thighs and toss until they are completed coated. Cover the bowl with foil and refrigerate for at least 1 hour.

Preheat oven to 375 degrees. While the oven warms up, place 1/2 the butter in a large roasting pan. Heat the pan in the oven until the butter has melted, about 5 minutes. Using cloth towels to protect your hands from the heat, give the pan a shake to ensure that the butter coats the entire surface. Meanwhile, blend the bread crumbs, parsley, thyme and remaining salt and pepper in a bowl just wide enough for dredging the chicken thighs. Remove the thighs from the marinade one at a time. Shake off any excess yogurt and lay the thighs in the crumb mixture, flipping once so both sides are evenly coated. Place coated thighs in the roasting pan, smooth side up. Chop the remaining butter into small pieces and scatter over the thighs. Bake chicken for 30 minutes, then turn on the broiler and continue cooking the thighs until the crumbs are lightly browned, about 2 minutes.

Per serving: 544 calories (percent of calories from fat, 52), 31 grams protein, 33 grams carbohydrates, 2 grams fiber, 31 grams fat (15 grams saturated), 139 milligrams cholesterol, 696 milligrams sodium.