Garlic-Curry Chicken Thighs with Yogurt Sauce

In a large bowl, MIX garlic, oil, curry powder, 1/2 of yogurt, 3/4 of salt, and water.

Working in batches, ADD chicken thighs; TURN to coat, using your hands to RUB marinade under skin of each thigh.

TRANSFER to a resealable plastic bag; CHILL from 3 hours to overnight.

POSITION rack in upper third of oven; PREHEAT to 425°F.

TRANSFER marinated chicken, skin side up, to a 13x9" baking dish.

ROAST chicken until skin is browned and thickest part of chicken registers 165°F, about 35 minutes (If chicken skin starts to burn, MOVE pan to a lower rack to finish cooking).

TRANSFER chicken to a serving platter; RESERVE pan juices.

In a medium mixing bowl, WHISK lemon juice, 1/4 cup pan juices, remaining yogurt, and remaining salt (If sauce is too thick, ADD more pan juices).