Chicken with Greek herb sauce (#4)

Not the most complicated of recipes, but it was a lovely light lunch for one. And there’s loads of herb sauce which’ll last me for as long as the yogurt doesn’t go off.

As innocuous as anything yogurt based might sound, it’s got a kick to it. Don’t think it’ll be wishy washy. The herbs also provide plenty of flavour.

This could potentially be a great starter dish for a dinner party, so see my reflections at the bottom.

Stages: Cook the chicken, and while it’s cooking prepare and then combine all the ingredients for the herb sauce.

Good: Simple, straightforward, but still off of the beaten track.

Bad: You easily need more than one person to eat all of the sauce in my opinion.

Ingredients (a light lunch for one)

  • 4 chicken thighs (skin or skin off)
  • half a lemon
  • 1-2 tablespoons of olive oil
  • salt & pepper
    for the sauce:
  • 150ml pot of natural greek yogurt
  • 2 spring onions
  • 1/3 of a green chilli
  • 1/2 a garlic
  • 1/5 of a cucumber
  • 2 teaspoons coriander
  • 2 teaspoons mint
  • 1-2 teaspoons dill
  • salt & pepper


  • Small-ish shallow ovenproof/roasting dish for chicken
  • Medium/large mixing bowl for the yogurt

Stage 1: chicken

  1. Preheat the oven to 200 C
  2. Put the chicken in the shallow oven proof fish
  3. Chop the lemon in half, and squeeze the juice of one half over the chicken thighs
  4. Pour the olive oil over the chicken, then season with salt and pepper
  5. Bung in the oven for 45 minutes.

Stage 2: prepare the sauce

  1. Add the yogurt to the mixing bowl.
  2. Get the small amount of green chilli, deseed it, and then thinly slice what you’re left with. Set aside.
  3. Thinly slice up the spring onions, add to the chilli.
  4. Peel half a garlic clove, set aside.
  5. Finely dice a fifth of a cucumber. (Apparently you’re supposed to peel it as well, but I did not. Oops).

Stage 3: make the sauce

  1. Add the chilli & spring onions to the yogurt and mix.
  2. Mince the garlic into the yogurt mix.
  3. Add the cucumber, coriander, mint and dill. Mix.
  4. Transfer to a small or medium bowl for serving.


  1. Once the chicken is ready and going a nice colour, take out of the oven and put on a small plate for yourself.
  2. Season the herb sauce with salt & pepper to taste.
  3. Eat!


So wonderfully simple. The mixture of strong flavours from the sauce, combined with the lightness of the yogurt make it such a refreshing addition to the chicken. And I might always roast my chicken bathed in lemon juice.

I would definitely serve this as a starter for a dinner party. I’d go along with the original Nigella recipe which requires 12 chicken thighs, 1 whole lemon (maybe even 2?), 4 tablespoons of olive oil. Once cooked, I’d cut up the thighs into bite size pieces, and allow everyone to simply dunk the chicken into the herb sauce. If you’re scared you’ll run out of sauce, double the recipe (and just get 2 x 150ml pots of yoghurt).


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