Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 0.5 cup full-fat Greek yogurt
  • 0.25 cup extra virgin olive oil
  • 0.25 cup freshly squeezed lemon juice
  • 6 cloves garlic, minced into a paste
  • 1 tbsp Lebanese Seven Spice (Baharat)
  • 1 tsp smoked paprika
  • 1.5 tsp sea salt
  • 0.25 cup Greek yogurt (for sauce)
  • 1 tbsp tahini
  • 1 clove garlic, microplaned
  • 1 tsp fresh lemon juice
  • 0.5 tsp dried mint

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to ensure maximum skin crispiness.
  2. In a large non-reactive mixing bowl, whisk together 1/2 cup yogurt, olive oil, 1/4 cup lemon juice, 6 cloves of garlic paste, Seven Spice, paprika, and sea salt until emulsified.
  3. Massage the marinade thoroughly under the skin and over the exterior of the chicken thighs. Allow the meat to marinate at room temperature for 45 minutes.
  4. Preheat your oven to 400°F (200°C). If using a skillet, heat it over medium high heat with a splash of oil.
  5. Place chicken skin side down and cook for 5 mins until the skin is deep golden and starting to blacken in spots.
  6. Transfer the skillet to the oven (or move chicken to a baking sheet). Bake for 20 minutes until the juices run clear and the aroma fills the room.
  7. While the chicken roasts, whisk together the finishing sauce components: 1/4 cup yogurt, tahini, microplaned garlic, and a squeeze of lemon.
  8. Remove from the oven and transfer to a warm plate. Let the chicken rest for 5 minutes until the fibers relax and reabsorb the juices. For the final 2 minutes of cooking, turn the oven to broil to achieve a deep golden char on the skin, then garnish with dried mint and serve with the sauce.