A yogurt marinated chicken that’s beautifully tenderized and infused with terrific garlic and oregano flavours! If you’re new to the magical powers of yogurt marinades, this baked Greek Chicken is going to convert you for life! Brought to you in partnership with Farmers Union Greek Style Yogurt.
Welcome to GREEK WEEK! Every now and then, I like to do themed menus where I share all the recipes for a feast, and this week it’s all about the bright fresh flavours of the Mediterranean. Think – lemons, oregano, yogurt, lemons and plenty of garlic!
Are you ready to see what I’ve got in store for you for Greek Week?? Here you go….
GREEK MENU
Greek Chicken – Garlicky lemony oregano flavours infused right through the chicken from a flavour loaded Greek chicken marinade;
Greek Salad – the juicy tomatoes, fresh cucumbers, that red wine vinegar dressing and the pops of feta!
Tzatziki – for dipping and dolloping (recipe in Notes of Greek chicken)
Coming Thursday;Greek Lemon Roasted Potatoes – crispy, lemony potatoes. It’s your dream come true!
Coming Friday;orLemon Potato Salad (pictured in first photo)– terrific alternative to mayo based Potato Salads. Bonus: No need to peel the potatoes.
And for dessert….
Greek BUTTLOVER!!!!
Oops, I mean Baklava. Butt-lover / Baklava. Same thing. 😂 Coming your way on Friday…. (Psst It does take time to assemble but you’re going to be amazed how straightforward it is!!)
SECRET WEAPON: YOGURT GREEK CHICKEN MARINADE
I first introduced readers to the magical powers of yogurt marinades with Greek Chicken Gyros. I bleated* over and over again about how the yogurt marinade is so awesome, I use it even when I’m not making Gyros. (*Honestly, there is no other way to describe the way I harped on about it other than to say I was bleating.)
Yogurt is a brilliant marinade. The Greeks know it, Middle Easterners have embraced it, the Persians love it, the Indians live by it (Butter Chicken, Tikka Masala, Biryani!).
What’s so good about it? Well, it tenderises quickly and more evenly than liquids with harsher acidity like lemon juice and vinegar, and is also a fabulous flavour carrier, injecting herbs and spices into the flesh.
This is the yogurt I use, and have always used for as long as I can remember – Farmers Union Greek Style Yogurt. It would be rare to find my fridge without a tub of this. More likely you’d see two: current in use + a restock.
There’s enough flavour in the Greek Chicken Marinade such that you don’t need to marinate for a full 24 hours to get the benefit of the tenderising and flavour injection. Overnight is definitely recommended but if you really need to rush it, even 3 hours is enough. Just do extra basting!
I’ve baked this chicken because I’ve used bone in, skin on chicken thighs and drumsticks here. I love how the skin goes crispy, and any cut of meat with the bone is extra juicy.
But this is one of those recipes that is truly terrific with any cut of chicken. Especially breast – because it adds juiciness and flavour. I’ve popped directions and cook times in the recipe notes.
Go forth and enjoy! Back Wednesday for the next instalment in this weeks’ Greek Feast – Greek Lemon Roasted Potatoes! – Nagi x
MORE GREAT YOGURT MARINADES
– Greek Chicken Gyros
– Lamb Shawarma – flavour loaded fall apart lamb!
– Doner Kebab (homemade version of post-pub midnight kebab run…)
– Butter Chicken
– Tikka Masala
– Chicken Biryani
WATCH HOW TO MAKE IT
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Greek Chicken
Ingredients
- 1.25 kg / 2.5 lb drumsticks and chicken thighs , bone in skin on (Note 1)
Marinade:
- 6 garlic cloves , minced (~ 2 tbsp)
- 2 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 1/2 cup / 125 ml lemon juice
- 2 tbsp extra virgin olive oil
- 3/4 cup Greek yogurt (I use Farmers Union)
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Serving (optional):
- Plain Greek yogurt or Tzatziki
- Fresh oregano leaves (optional)
Instructions
- Mix Marinade ingredients in a large bowl.
- Add chicken and coat well. Marinade for 24 hours (3 hours minimum).
- Preheat oven to 180C.350F.
- Line a tray with foil (trust me), place rack on tray (optional).
- Place chicken on rack (reserve marinade), skin side up. Bake 30 minutes,
- Remove from oven. Brush with marinade – do not flip.
- Return to oven for 20 minutes or until golden and a bit crispy. Give it a spray of olive oil just before it’s done if you want an extra crispy, shiny coat.
- Rest for a few minutes before serving. Juicy and tasty enough to serve plain but extra great with tzatziki or even some plain yogurt.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Getting right in there to make sure it’s sparkling clean before I pop it into the recycling bin!
Today’s recipe is brought to you courtesy of Farmers Union. I’ve used their Greek style natural yoghurt for as long as I can remember. So it was a no brainer when they asked if I’d create a recipe for them!!
Mediterranean food is a favorite around here, so let the Greek Week begin. Your chicken looks yummy. Greek yogurt is a staple in our fridge, however Farmers Union hasn’t made it up our way. Can’t wait until Wednesday, hoping to find a good Greek potato recipe and yours look grand in your image.
Poor Dozer, he must even work when he’s snoozing.
I buggered up the video!! I have to reshoot tomorrow 🙂
I think he’s fallen asleep in there. (He is called Dozer after all.)
BA HA HA!!! I almost choked on a mouthful of food when I read this!!
Nagi I love this Greek week!! How exciting. Can’t wait for the crunchy lemon roasted potatoes … please!! 😋
Yes! I agree with Janna – Crunchy Lemon Roasted Potatoes please!!!!
Coming Friday!! I buggered something up and I have to reshoot something! N xx
Thanks for the update on the potatoes. Sorry you had to reshoot! Can’t wait to try them! Just had your smashed crispy potatoes last night. I think I could eat the entire tray myself! Yummy!!
Hope you love them!! The flavour those potatoes suck up is INCREDIBLE!!!
Ohhhhh this looks delicious! Love your gyros recipe, can’t wait to try this one too! Quick question, do you need to baste if using chicken breast?
I wondered that too, but it looks as though my comment didn’t post. I also wondered about cooking time for boneless chicken breast, Nagi – 20 minutes? Then baste and another 20? I bought ingredients and want to try this tomorrow. 🙂
Hello Alex, in Note 1 Nagi says 20 minutes at 390F for breasts. I think 40 minutes would be way too long for breasts.
Regards Sharon.
Agreed Sharon! They’d be shrivelled up hockey pucks!!
Hi Sharon! Thanks, that’s cleared up. I did roast them for 35 minutes (starting at 200°C and finishing at 250°C) and they were very tender and juicy. Next time I’ll pan-fry them, though, since without the skin they didn’t get crispy in the oven.
Hi Alex! It’s in Note 1 🙂 I would baste a few minutes before finishing. Though to be honest, best would be on the stove for breast! N xx
Thanks, Nagi! I made this recipe last night and you’re right – next time I’ll make them in a pan. They were very juicy and tender, but didn’t brown in the stove. Pan-frying should fix that. 🙂
Hi Katrina! Thanks for the, updated the note, yes baste! N x