Ingredients
Scale
- 1 cup plain yogurt
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- ½ tablespoon dried oregano
- 1 medium lemon, zest and juice
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ bunch fresh parsley, roughly chopped
- 3 ½ to 4 lbs chicken pieces, bone-in, skin-on
Instructions
- In a large bowl, whisk together the yogurt, olive oil, minced garlic, dried oregano, salt, and pepper.
- Add the lemon zest to the bowl using a fine grater, then squeeze in about 2 tablespoons of juice from half the lemon.
- Fold in the chopped parsley until evenly mixed in.
- Place chicken pieces in a gallon-sized zip-top bag, pour in the marinade, remove excess air, and massage to coat the pieces thoroughly.
- Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat the oven to 375°F (190°C) or prepare the grill for medium heat.
- Arrange the chicken in a 9×13-inch casserole dish if baking.
- Bake for 45-60 minutes until the skin is golden brown and juices run clear, or grill until fully cooked.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a milder garlic flavor, reduce the minced garlic to 2 cloves.
Marinating for up to 4 hours will enhance the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Dinner
- Method: Baking/Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 43g
- Cholesterol: 120mg