Yogurt Marinated Chicken Thighs with Brussels Sprouts and Arugula Spinach Salad

This dish features succulent yogurt-marinated chicken thighs that are roasted to perfection, served alongside roasted Brussels sprouts and a refreshing arugula-spinach salad topped with mozzarella. The creamy yogurt tenderizes the chicken while adding a tangy flavor, complemented by the nutty Brussels sprouts and the peppery arugula. This recipe is a delightful balance of traditional flavors with a modern twist, making it both satisfying and nutritious.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup plain yogurt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 lb Brussels sprouts, halved
• 2 cups arugula
• 2 cups spinach
• 1 cup mozzarella, shredded
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar

Instructions:

1. In a bowl, combine yogurt, olive oil, minced garlic, paprika, salt, and pepper. Add chicken thighs and coat well. Marinate for at least 1 hour, preferably overnight.
2. Preheat the oven to 425°F (220°C).
3. Spread Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until golden and crispy.
4. While the Brussels sprouts are roasting, heat a skillet over medium heat. Remove chicken from marinade and place skin-side down in the skillet. Sear for about 5 minutes until golden brown.
5. Transfer the chicken thighs to the oven and roast for another 20-25 minutes, or until cooked through and juices run clear.
6. In a large bowl, combine arugula, spinach, and mozzarella. Drizzle with lemon juice and balsamic vinegar, then toss to combine.
7. Serve the roasted chicken thighs with Brussels sprouts on the side and the arugula-spinach salad.