Baked Chicken Thighs With Ginger, Thyme And Yogurt

• 2 large shallots, or six small shallots
• 6 tablespoons fresh ginger, minced
• 1/4 cup lemon juice
• 2 teaspoons lemon zest
• 1 3/4 cups plain yogurt
• 1 1/2 teaspoons salt
• 2 tablespoons fresh thyme leaves, stripped from the stalk and rubbed between fingers
• 12 chicken thighs

1. Puree shallots, ginger, lemon juice and lemon zest in a blender or a food processor.
2. Gently fold yogurt into puree with a wooden spoon.
3. Stir in salt and thyme.
4. Skin chicken thighs, trimming excess fat, and place them in a shallow baking dish that is large enough to hold them in a single layer.
5. Pour the yogurt mixture over chicken thighs, turning the chicken pieces to coat them on all sides, and marinate in refrigerator for an hour.
6. Heat oven to 425 degrees.
7. Bake chicken uncovered for 55 minutes, until corners of chicken just begin to brown and marinade has thickened to a paste.
8. Chicken may be served hot or cold.
9. If taking to a picnic, remove to a container and refrigerate until departure.

shallots, fresh ginger, lemon juice, lemon zest, plain yogurt, salt, thyme, chicken

Taken from cooking.nytimes.com/recipes/6360 (may not work)