Yum! I love anything that has to do with Greek food and this chicken is right up my alley. This recipe is very easy to make on a week night and is so delicious. You may even want to save some leftovers. It makes 8 servings so you can absolutely cut down the recipe to half. You and your man will have fun making this one!
1 cup plain yogurt
2 Tbsp olive oil
4 cloves garlic, minced
½ Tbsp dried oregano
1 medium lemon
½ tsp salt
freshly cracked pepper
¼ bunch fresh parsley
3½ to 4 lbs chicken pieces
To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
This recipe is extra garlicky. If you’re not into heavy garlic, try starting with two cloves instead of four.