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Baked Greek Yogurt Chicken

Greek yogurt chicken is your new favorite weeknight meal! This lemon garlic Greek chicken is extra juicy and tender — and so easy to make.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 9 hours
Servings: 4
Calories: 467
Ingredients Method Notes

Ingredients
  

  • 1.5-2 lbs (8) boneless chicken thighs (or breasts (skin on or off))
  • 1/2 cup plain Greek yogurt
  • 3 tbsp fresh oregano leaves (chopped)
  • 2 tbsp olive oil
  • 3 tbsp lemon juice (+ zest from 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)

Method
 

  1. Preheat oven to 375°F. In a bowl, whisk together all marinade ingredients.
  2. Place chicken into gallon size plastic food storage bag or large plastic container. Pour marinade over chicken pieces, close bag or cover container with plastic wrap, and refrigerate for minimum 30 minutes or up to 8 hours (overnight).
  3. Use cooking spray or olive oil to coat the inside of a baking dish. Shake excess marinade from chicken and place the pieces in a single layer into dish. Bake uncovered for 45 minutes or until golden brown and chicken reaches 165°F internal temperature (See Note 1).
  4. Serve with couscous and warm pita to soak up juices.

Notes

  • For the juiciest chicken, aim for an internal temperature of 165°F; look for a golden-brown exterior as a visual cue that it's nearing doneness.
  • To prevent dryness, avoid overcooking by checking the chicken a few minutes before the recommended time; every oven is different.
  • If you're short on time, marinating for just 30 minutes will still impart great flavor, but overnight is best for maximum tenderness.
  • Feel free to substitute fresh oregano with dried oregano in a pinch; use about one-third of the amount since dried herbs are more concentrated.
  • Leftover chicken can be stored in the fridge for 3-4 days; reheat it gently in the oven at 375°F to keep it moist instead of using the microwave.