Ingredients
Scale
- 1 cup plain yogurt
- 2 tbsp olive oil
- 4 garlic cloves (minced)
- ½ tbsp dried oregano
- 1 medium lemon
- ½ tsp salt
- ¼ tsp black pepper (freshly cracked)
- ¼ bunch fresh parsley
- 3½ to 4 lbs. chicken pieces
Instructions
- Combine yogurt, olive oil, minced garlic, oregano, salt, and cracked pepper to create the marinade in a bowl.
- Use a grater to zest the lemon and add it to the bowl, along with juice from half the lemon. Stir to mix thoroughly.
- Chop the parsley and stir it into the marinade.
- Add the chicken pieces and marinade to a zip-top bag. Remove air, seal it, and massage to coat the chicken. Refrigerate for 30 minutes.
- Preheat the oven to 375℉ after marinating.
- Transfer the marinated chicken to a casserole dish and bake uncovered for 45-60 minutes until golden brown and cooked through.
Notes
For extra flavor, marinate the chicken overnight in the refrigerator.
You can use boneless chicken thighs or breasts if you prefer.
Serve with a side of Greek salad or roasted vegetables to complete the meal.
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.