Cut 1 kg of chicken thighs. In a bowl, mix 1/2 cup of natural yogurt, 3 tablespoons of lemon juice, 1 tablespoon of mustard, 3 cloves of garlic minced, 1 teaspoon of salt, 1/2 teaspoon of oregano and pepper to taste. Add the chicken pieces and mix well. Cover and let it rest at room temperature for two hours. Mix 1/2 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Place in a plastic or paper bag. Drain the chicken pieces and place some of each in the bag, shaking it to coat the pieces well. Arrange on a greased baking dish and refrigerate. Brush with melted butter and bake in a preheated oven (180°C) for 40-50 minutes, or until golden brown. Serve 4 portions.
Cut 1 kg of chicken thighs. In a bowl, mix 1/2 cup of natural yogurt, 3 tablespoons of lemon juice, 1 tablespoon of mustard, 3 cloves of garlic minced, 1 teaspoon of salt, 1/2 teaspoon of oregano and pepper to taste. Add the chicken pieces and mix well. Cover and let it rest at room temperature for two hours. Mix 1/2 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, salt, and black pepper. Place in a plastic or paper bag. Drain the chicken pieces and place some of each in the bag, shaking it to coat the pieces well. Arrange on a greased baking dish and refrigerate. Brush with melted butter and bake in a preheated oven (180°C) for 40-50 minutes, or until golden brown. Serve 4 portions.
