Yogurt-Marinated Chicken Thighs with Potatoes and Broccolini

Juicy chicken thighs and roasted vegetables come together in this effortless sheet pan dinner. The lactic acid in yogurt, responsible for the dairy’s characteristic tang, gently tenderizes the chicken thighs as they marinate. To ensure crispy potatoes and charred Broccolini, prevent overcrowding by roasting the vegetables and chicken on separate sheet pans. The flavorful chicken drippings are liquid gold — drizzle them over the chicken and vegetables just before serving.

Can you substitute broccoli for Broccolini?

Broccolini has long thin stalks and a slightly sweeter taste compared to broccoli. To substitute broccoli in this recipe, trim one large head and cut it into small florets. Proceed with the recipe as directed.

What is the benefit of using yogurt in a marinade?

Yogurt is ideal to use in a marinade for both its flavor and ability to tenderize meat. It contains lactic acid, which tenderizes more slowly and gently than a citrus juice – or vinegar-based marinade. However, in this recipe, we also add a bit of lemon juice to bump up the marinade’s acidity and reap some of its benefits in a shorter time frame.

Notes from the Food & Wine Test Kitchen

Roasting the vegetables and chicken on two separate sheet pans means you get the best of both worlds: crispy and tender vegetables and juicy chicken thighs with lots of schmaltzy pan drippings.

Suggested pairing

Serve this chicken dinner with a glass of Résonance Willamette Valley Chardonnay.

Make ahead

The chicken thighs can be marinated for up to four hours.