Crispy on the outside, and moist and juicy on the inside, a delicious alternative to a Sunday roast dinner. 15 minutes prep time

INGREDIENTS
1 x 170g pot Chobani Fat Free Authentic Strained Yoghurt
1 tbsp   Dijon mustard
2   garlic cloves, minced
1 tbsp   salt
1 tsp   ground black pepper
4   chicken legs, skin removed
4   chicken thighs, skin removed
70g   whole-wheat flour
1 ½ tsp   sweet paprika
1 tsp   dried thyme
1 tsp  baking powder

 

PREPARATION
Step 1
Whisk together Chobani, mustard, garlic, 2 tsp salt and ½ tsp black pepper. Add chicken pieces and turn to coat in marinade. Cover bowl and refrigerate for at least 30 minutes, up to 12 hours.
Step 2
Preheat oven to 215°C (Gas Mark 7). Line a rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick cooking spray.
Step 3
Place flour, paprika, thyme, baking powder, remaining 1 tsp salt and remaining ½ tsp black pepper in a large plastic bag. Remove chicken from marinade, shake off excess and place in flour mixture. Shake to coat, shake off excess coating and place on prepared rack. Repeat with remaining chicken. Discard remaining marinade and seasoned coating.
Step 4
Lightly coat chicken with a cooking spray and bake until golden brown and a digital thermometer reads 70°C, 50-60 minutes.

Nutrition Information
Calories 360, Calories from Fat 100, Total Fat 11g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 155mg, Sodium 1370mg, Total Carbohydrate 16g, Dietary Fibre 2g, Sugars 2g, Protein 48g.

Chobani is completely fat free and has double the protein compared to other yoghurts. It is available at supermarkets around the country, including Tesco, New Malden. For more info visit: www.chobani.co.uk