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Listed in: Main Courses / Chicken
Olive oil cooking spray plus bottled olive oil, for drizzling
1 1/2 cups (345 g) plain low-fat yogurt
3 or 4 cloves garlic, minced, to taste
1/2 cup (50 g) finely chopped scallions
1 tablespoon (15 ml) lemon juice, preferably fresh-squeezed, optional
1/2 teaspoon each salt and fresh-ground black pepper
1 1/2 cups (75 g) whole-wheat panko bread crumbs
2 teaspoons (1.4 g) dried basil
1 teaspoon dried oregano
4 or 5 chicken drumsticks (about 1 1/4 pounds, or 565 g), skinned
4 or 5 skinless chicken thighs (about 1 pound, or 455 g)
Preheat the oven to 375°F (190°C, or gas mark 5). Spray a light coating of olive oil on a large baking sheet and set aside.
In a shallow bowl, combine the yogurt, garlic, scallions, lemon juice, salt, and pepper, and mix well.
In another shallow bowl, combine the panko crumbs, basil, and oregano, and toss lightly to mix.
Dip each piece of chicken first into the yogurt mixture and roll to coat. Then roll in the panko mixture to coat. Lay the coated pieces on the baking sheet with space between each one. Bake for 40 to 45 minutes, until chicken is cooked through (should read 165°F [74°C] on an instant-read thermometer).
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