1 tablespoon of olive oil
1 tablespoon of lemon juice
Salt and black pepper
1/2 teaspoon of oregano
1 medium-sized chicken cut into pieces
1/4 cup of water
Yogurt sauce
Precise the oven temperature to moderate (170°F). In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and oregano. Season the chicken pieces with this mixture and arrange them in a baking dish. Add the water to the baking dish and bake until the chicken is tender, occasionally brushing it with the liquid from the dish. Remove the chicken from the oven, place it on a hot plate, and drizzle the yogurt sauce over it.
Yogurt Sauce
1 tablespoon of all-purpose flour
2 tablespoons of the pan drippings from baking the chicken
1/3 cup of water
1 bouillon cube
200g natural yogurt at room temperature
1 tablespoon of olive oil
1 tablespoon of lemon juice
Salt and black pepper
1/2 teaspoon of oregano
1 medium-sized chicken cut into pieces
1/4 cup of water
Yogurt sauce
Precise the oven temperature to moderate (170°F). In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and oregano. Season the chicken pieces with this mixture and arrange them in a baking dish. Add the water to the baking dish and bake until the chicken is tender, occasionally brushing it with the liquid from the dish. Remove the chicken from the oven, place it on a hot plate, and drizzle the yogurt sauce over it.
Yogurt Sauce
1 tablespoon of all-purpose flour
2 tablespoons of the pan drippings from baking the chicken
1/3 cup of water
1 bouillon cube
200g natural yogurt at room temperature
Dissolve the flour in the pan drippings, in a small saucepan, and cook over low heat, stirring constantly, until golden brown
Add the water and bouillon cube and continue cooking for about 5 minutes, or until thickened
Batter the yogurt at room temperature until creamy
Avoid lumps by adding it slowly to the sauce and heating it.
