3-Ingredient Yogurt Mustard Roast Chicken

Hate reading? ME TOO! That’s why I’ve included some videos below.

Want a tasty chicken dinner without much fuss? Try this 3-ingredient yogurt mustard roast chicken. You only need chicken legs, plain yogurt, and Dijon mustard. The yogurt and mustard mix makes the chicken super tender and full of flavor.

Mix the yogurt and mustard, coat the chicken, and let it sit in the fridge. Then pop it in the oven at 400°F until it’s golden and cooked. It’s that easy! You’ll have a yummy meal with little effort.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this simple 3-ingredient chicken dish:

• Chicken legs: 4-6 pieces
• Plain yogurt: 1 cup
• Dijon mustard: 2 tablespoons

You can swap chicken legs for thighs or even a whole chicken if you prefer. Just adjust the cooking time as needed.

Don’t have plain yogurt? Greek yogurt works great too! It’ll make your chicken extra tangy and juicy.

For the mustard, feel free to use whole grain or honey mustard if that’s what you have on hand. Each type will add its own unique flavor to the dish.

Want to add some extra zing? Try mixing in a squeeze of lemon juice or a pinch of your favorite herbs. Garlic powder or dried thyme can be tasty additions.

Remember, the beauty of this recipe is its simplicity. You can easily tweak it to suit your taste buds or what’s in your fridge!

Instructions

Mix 1 cup plain yogurt and 1/4 cup Dijon mustard in a bowl. Stir well.

Pat 4-6 chicken legs dry with paper towels. Place them in a large dish.

Pour the yogurt-mustard mixture over the chicken. Make sure to coat each piece evenly.

Cover the dish with plastic wrap. Put it in the fridge for at least 2 hours. Overnight is even better!

When you’re ready to cook, heat your oven to 400°F (200°C).

Take the chicken out of the fridge. Let it sit at room temperature for 15 minutes.

Line a baking sheet with parchment paper. Place the chicken legs on it, skin side up.

Roast for about 45 minutes. The skin should be golden and crispy.

Check that the chicken is done. Use a meat thermometer – it should read 165°F (74°C) when inserted into the thickest part.

Let the chicken rest for 5 minutes before serving. Enjoy your tasty meal!

Tips, Tricks & Storing

Pat the chicken legs dry before coating them. This helps the yogurt-mustard mixture stick better.

For extra flavor, add a pinch of salt, pepper, or your favorite herbs to the marinade.

Don’t rush the marinating process. Letting the chicken sit in the fridge for at least 4 hours gives the best results.

Line your baking sheet with parchment paper for easy cleanup.

Flip the chicken halfway through cooking to ensure even browning on all sides.

Use a meat thermometer to check doneness. The internal temperature should reach 165°F (74°C).

Let the chicken rest for 5 minutes after cooking. This keeps it juicy and tender.

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, use the oven or air fryer to keep the skin crispy. Microwaving can make it soggy.

Freeze cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.

Try using this marinade on other cuts of chicken or even turkey for variety.