I like this recipe because it has no bones, skinless chicken thighs. Unlike perfectly thin, smooth chicken breasts, skinless thighs are somewhere between fine white meat and richer and stronger chicken legs and wings. Without bones and skin, thighs are usually very popular with diners. They like to use a knife and fork to easily eat meat that is unbroken, uniform in texture, and not soft-no biting or fingers required.

Tip: Make cucumber yogurt sauce while the chicken is in the oven to save time, and the flavor in the sauce will become richer over time. The cucumber yogurt on the second day was great!

Exchange options: For a thicker sauce, use labneh or sour cream. If you don't like mint, you can use parsley or coriander. Both are delicious!

Season the chicken with salt and pepper.

In a large bowl, combine 3 grated garlic cloves, thyme or oregano, red pepper flakes, and olive oil. Add the chicken and lemon wedges and mix well (if you want to work ahead, you can refrigerate the chicken for 12 hours before roasting).

Place the chicken and lemon in a single layer on the pan. Drizzle with a little more oil and roast until the chicken is cooked through, 27 to 35 minutes. If you want your chicken to have more color, place the roasting pan under the broiler for 1 to 2 minutes, until the chicken is slightly charred in some places.

While the chicken is in the oven, make cucumber yogurt. In a small bowl, whisk together the yogurt, grated cucumber, and remaining minced garlic. Season with salt and pepper. Cover and store in the refrigerator until ready to eat.

To serve, squeeze grilled lemon slices on the chicken, sprinkle with mint and more red pepper flakes if you want. Serve the chicken with cucumber yogurt sauce and a little olive oil.