This is another recipe from BudgetBytes that I’ve altered to my liking. Bone in, skin on chicken thighs and legs are the perfect cuts for this delicious Greek flavor infused recipe. And it couldn’t be simpler!
1 cup plain Greek yogurt
2 Tbsp olive oil
1 tsp garlic granules (or 2 chopped garlic cloves if you prefer)
1/2 Tbsp dried oregano
1 medium lemon
1/2 tsp salt
freshly cracked pepper
1/4 bunch fresh parsley (or substitute dried)
3 1/2 to 4 lbs chicken legs and thighs (bone in and skin on)
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 1/4 bunch, of parsley and stir it into the marinade.
Add the chicken pieces and marinade in 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 or longer.
Preheat oven to 375 degrees.
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.
NOTE: You can also marinade in the bowl instead of using a gallon bag. It’s easier to get all the marinade out when you’re ready to bake.
This is the perfect chicken dish to go with the Quinoa Spinach Feta and Pecan side dish! Such great lemony, garlic flavors!