Crispy Yogurt Baked Chicken

Source: Pioneer Woman.com

chicken legs, or boneless breasts
2 cup plain yogurt
2-3 garlic cloves, minced
Parsley
Juice of 1 lemon
Kosher salt
Some butter
Panko (start with about 1 cup, add as needed)

Pour 1-2 cups of yogurt into a mixing bowl. Peel and mince a couple of garlic cloves and add them to the yogurt. Add chopped parsley and the juice of one lemon. Mix well.
Rinse your chicken and pat it dry, and salt well with Kosher salt.
In another bowl, place your breadcrumbs and stir in a bit of salt.
Butter a baking dish. With a pair of tongs, dip each chicken piece in the yogurt mixture, turning thoroughly to coat. Then roll the chicken in the panko breadcrumbs. Cover each piece thoroughly and place in the baking dish.
Finally, place a small slice of butter over the largest part of each chicken piece. Cover with foil and bake at 350 (I recommend a bit of a higher heat) for 1 hour to 1 1/4 hours, removing the foil for the last 15 minutes of baking. When the chicken is nice and golden, remove from the oven and enjoy!

Variations:
Season the chicken with seasonings. I have been addicted to Emeril’s Chicken Seasoning.
Add chives to the yogurt.