Miso Pesto Yogurt Marinated Chicken

• 8 chicken thighs (with skin, bone-in)
• 150g natural yoghurt
• 2 heaped tablespoons Ottolenghi’s Miso Pesto (available at Waitrose)
• 1 tablespoon lemon juice (freshly squeezed)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (optional, for a crispier finish)

Prep the chicken:

Using a sharp knife, score the chicken thighs by making 2-3 deep slashes into the thickest part of the flesh. This allows the marinade to penetrate deeply, ensuring more flavoursome meat.

Prepare the marinade:

In a medium bowl, combine the yoghurt, Ottolenghi’s miso pesto, lemon juice and season generously. Stir well until the mixture is smooth.

Taste the marinade, adding more salt and pepper if necessary.

Marinate the chicken:

Rub the miso pesto yoghurt mixture generously all over the chicken thighs, making sure it coats the meat and gets into the scored areas.

Place the marinated chicken thighs in a large bowl or resealable bag, cover or seal, and refrigerate for at least 2 hours (ideally overnight for deeper flavour).

Roast the chicken:

Preheat your oven to 200°C (fan-assisted).

Line a baking tray with foil or parchment paper for easy cleaning. If you prefer crispier skin, lightly oil the foil.

Place the marinated chicken thighs, skin-side up, on the prepared tray. Ensure they are spaced apart for even cooking.

Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (juices should run clear, and the internal temperature should reach 75°C).

Optional Grill Finish:

For extra crispy skin, once the chicken is fully cooked, switch your oven to the grill (high setting) and cook the chicken for an additional 3-5 minutes, keeping a close eye to prevent burning. The skin should turn golden brown and crisp.

Serve:

Let the chicken rest for 5 minutes before serving. Serve with sides like roasted vegetables, rice, or a light salad.

Enjoy your flavour-packed Miso Pesto Yoghurt Chicken!