By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
127 cal · 45 min
Chicken Roasted with Spiced Yogurt
Recipe GLPR9a8d7ffe4e8c03
Succulent roasted chicken legs marinated and cooked in a warming yogurt-based sauce infused with Mediterranean spices. The combination of paprika, cinnamon, and cayenne creates a perfectly balanced dish that is both savory and subtly warm, finished with bright lemon juice for acidity and depth.
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Ingredients
4 legs Chicken legs (thighs and drumsticks)
½ cup Plain yogurt
½ cup Olive oil
1 lemon Fresh lemon juice
2 cloves Garlic cloves, crushed
1 teaspoon Paprika
¼ teaspoon Ground cinnamon
0.05 pinch Cayenne pepper
Salt
Black pepper
1 tablespoon Clarified butter
Lemon wedges for serving
Directions
In a bowl, whisk together the plain yogurt, crushed garlic, paprika, ground cinnamon, cayenne pepper, and salt and pepper to taste. This forms the marinade base.
Pat the chicken legs dry with paper towels. Stir the lemon juice and olive oil into the yogurt mixture until fully combined.
Place the chicken legs in a roasting pan or baking dish. Pour the spiced yogurt marinade evenly over the chicken, turning the pieces to coat all sides thoroughly. Let sit for 10 minutes to allow flavors to begin penetrating the meat.
Preheat your oven to 425°F (220°C). Drizzle the clarified butter over the marinated chicken.
Roast the chicken in the preheated oven for 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh without touching bone. The chicken should be golden brown and cooked through.
Remove from the oven and let rest for 5 minutes before serving. Arrange on a serving platter and serve with lemon wedges on the side for additional brightness and flavor.
Comments
This recipe hits on ingredient availability and cost at Charlotte-area chains—yogurt, chicken, olive oil, lemon, garlic, and standard spices are stocked everywhere from Walmart to Harris Teeter, with no special trips required. The stated 45 minutes ignores prep work; you're looking at 15 minutes to marinate the chicken properly and another 25-30 to roast, so count on a full hour. Cost per serving lands around $3-4 for the chicken plus budget condiments, which is reasonable for a weeknight protein. The dish reheats reasonably well and is forgiving enough for a family dinner, though the spice balance (cinnamon with paprika and cayenne) demands attention to avoid overseasoning rather than constant stovetop babysitting.
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