Garlic Yogurt Baked Chicken

Preheat oven to 425ºF. Grease a baking sheet.

In a large bowl, mix garlic and yogurt together. In a shallow bowl, mix bread crumbs with salt, old bay, onion powder, parsley and freshly ground black pepper (lots).

Trim any remaining fat from chicken thighs/parts, then throw them in the big bowl with the yogurt. Stir well to evenly coat the pieces. One at a time, remove the pieces, roll in prepared crumbs, and place on the prepared baking sheet. Lightly coat the tops of the thighs with cooking spray.

Bake thighs at 425ºF for 40–45 minutes or until juices run clear (or they reach 165ºF on an instant-read thermometer). Let cool slightly, then serve.