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1 1/2 cups fine dried bread crumbs
2 tsp dried basil
2 tsp dried oregano
2 tsp garlic salt
1/2 cup Balkan-style yogurt
1 tbsp olive oil
8 skinless, boneless chicken thighs
1 cup cherry or grape tomatoes
1 zucchini, thinly sliced
1 red or green bell pepper
2 tsp olive oil
Arrange oven racks in bottom and centre of oven. Preheat oven to 375F (190C). Place a small wire rack on a large baking sheet, if you like. Spray or rub rack or baking sheet with oil. In a shallow dish, stir crumbs with all the seasonings. Place yogourt or sour cream in a bowl. (If using yogourt or low-fat sour cream, stir in 1 tbsp [15 mL] oil. If using full-fat sour cream, don't add oil.) Liberally coat one piece of chicken with yogourt, then crumb mixture. Place on rack. Repeat with remaining chicken.
Bake in centre of oven until chicken is cooked through, 40 to 45 min. After putting chicken in oven, prepare vegetables and place on another baking sheet. Drizzle with 2 tsp (10 mL) oil and lightly sprinkle with salt and pepper. Stir to coat. When chicken has cooked 20 min, roast vegetables on bottom rack until fork-tender. Stir occasionally.
Calories 392, Protein 29g, Carbohydrates 35g, Fat 15g, Fibre 4g.
The secret to this moist chicken is a yogourt layer under a crunchy herb coating. Roast vegetables at the same time for an all-in-one dinner.