This is one of my go-to chicken recipes. It is from Chef Laurence Jossel formerly of Chez Nous and now with Nopa. There are few ingredients and it is easy but has great flavor.
Chicken with Yogurt and Mustard my way
8 ounces plain non fat Greek yogurt
1/4 cup Dijon mustard
kosher salt and fresh ground pepper to taste
1 teaspoon dried thyme
4 skinless, chicken thighs
Preheat oven to 400 degrees. In a large baking ceramic baking dish mix yogurt and mustard. Season with thyme, salt and pepper.
Drag chicken through yogurt mixture on both sides. Bake uncovered in the middle of the oven for 45 minutes. Turn chicken over and bake until done, approximately 15 more minutes.
I served this with roasted brussel sprouts tossed with olive oil, kosher salt and pepper. It is also good with roasted sweet potato slices.