- Cook Time
- Prep Time
- 1 6 ounce container yogurt
- 1 clove garlic, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper
- 4 large chicken breast halves on the bone
In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.
Preheat the oven to 450 degrees . Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 minutes.