Baked Greek Yogurt Chicken
Baked Greek Yogurt Chicken is tender, juicy, and full of lemon, garlic, and oregano flavor.Greek yogurt helps create a creamy marinade that keeps the chicken moist.Bake until golden and serve with couscous, pita, or vegetables.
Ingredients
- 1.5 –2 lbs boneless chicken thighs or chicken breasts
- 1/2 cup plain Greek yogurt
- 3 tbsp fresh oregano leaves chopped
- 2 tbsp olive oil
- 3 tbsp lemon juice
- Zest of 1 lemon
- 2 cloves garlic crushed and chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley chopped
Instructions
- In a medium bowl, whisk together the Greek yogurt, oregano, olive oil, lemon juice, lemon zest, garlic, salt, black pepper, and red pepper flakes.
- Place the chicken in a large food-safe bag or container. Pour the marinade over the chicken and coat well.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Preheat the oven to 375°F.
- Lightly grease a baking dish with cooking spray or olive oil.
- Remove the chicken from the marinade, letting the excess drip off, and arrange the pieces in a single layer in the dish.
- Bake uncovered for about 45 minutes, or until the Baked Greek Yogurt Chicken is golden and the internal temperature reaches 165°F.
- Sprinkle with fresh parsley before serving.
- Serve warm with couscous, rice, or pita bread to soak up the flavorful juices.
Notes
- Boneless chicken thighs will usually give the most tender result.
- You can swap fresh parsley with dill or extra oregano.
- This recipe works beautifully with rice bowls, wraps, or salad plates.
- A side of warm pita and a spoonful of plain yogurt make a nice serving option.