Lemon Curry Chicken

• 1 (3 1/2-4 lb) chicken, cut into 10 pieces (I used all chicken thighs)
• 2 cups plain yogurt
• 2 tablespoons curry powder
• 1 grated lemon, juice and zest of
• 1 tablespoon toasted sesame oil
• kosher salt & freshly ground black pepper
• fresh cilantro (to garnish)

1. Preheat the oven to 400F Rinse the chicken and pat it dry with paper towels.
2. Stir together the yogurt, curry powder, lemon zest and juice, sesame oil, and salt and pepper in a big bowl.
3. Add the chicken and toss gently to coat with the yogurt marinade.
4. Allow the chicken to marinate overnight.
5. Put the chicken on a baking sheet and roast, using the remaining marinade to baste twice as it cooks, until the chicken is tender and cooked through, about 45 minutes total.

chicken, plain yogurt, curry powder, lemon, sesame oil, kosher salt, fresh cilantro

Taken from www.food.com/recipe/lemon-curry-chicken-462850 (may not work)