Crispy Yogurt Chicken

The Pioneer Woman is amazing. I haven't tried a recipe of hers that I don't like. That's the case with Crispy Yogurt Chicken. It has been in my reader for a while and it seems like every food blog out there has already tried it. So, tonight was the night that our taste buds had the opportunity to determine for ourselves if it was all that. My friends, it was. So moist, so crispy, so delicious. It took me five minutes to make it and ya'll know how much I love anything that's easy to make. My only hint: cook it a little longer than an hour to achieve extra crispy delight.

Crispy Yogurt Chicken

1 1/2 lbs boneless chicken thighs
2 cups plain, unflavored yogurt
2 cloves garlic, minced
Parsley
1 lemon juice
Kosher Salt
Butter
1 ½ cups Panko bread crumbs

Preheat the oven to 350. Coat baking dish with butter. Combine the yogurt, garlic, and parsley in a bowl; mix well. Add the lemon juice.

Rinse the chicken, and salt it well. Pour Panko breadcrumbs into a second bowl and season with salt. Dip chicken into yogurt and coat it well. Place chicken in bread crumbs and roll around to coat thoroughly. Place in the baking dish.

Place a slice of butter over the large part of the chicken so the bread crumbs don't get dry. Cover in foil. Bake for 1 hour, removing foil for the last 15 minutes so the chicken gets brown and crispy.