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!!
Made this dish yesterday for Sunday family lunch using 2 spatchcocked chickens and doubled up the marinade. Roasted the chickens for approx 70 mins until they reached temp. They were devoured!! Served with Greek salad, home made black olive bread and baby new potatoes from the garden smothered in butter, sea salt, chopped mint and lemon zest 😋😋😋 A brilliant recipe! Thanks Nagi!
I’m assuming BBQ is ok for this recipe?? Looks delicious!
You sure can Jenn! Enjoy! N x
LOVE this recipe!! I grew up in Detroit where we have a Greektown and this was spot on!!! Adding this to my quarantine rotation…perfect Saturday dish…made with some fattoush salad with parsley from my garden….perfect dinner!!!
Hi Nagi!!
Day 61 of lockdown in Liverpool UK and in that time we have probably tried 59 of your recipes so far!,
Greek chicken, lemon rice and Greek salad this evening.
Every meal we have made has been fantastic.
Not sure we will fit into our clothes when we get back to the office ….. haha!
We look forward to cooking more of your delicious recipes.
Thank you.
Made this tonight with the Greek Lemon Potatoes. I cooked the chicken a little too long, partly because the drumsticks I bought looked more like turkey legs and the thighs looked like they came from a pigeon! But, apart from slightly dry thigh cutlets, the flavour was lovely. I only marinated for a few hours so will do the full 24 next time, and try to get chicken pieces of comparable size!
Hi, can I make this with a whole chicken of around 1.8 kg? Should I do something different besides cooking it longer in the oven? Thanks!
Hi Jus, you can use these seasonings and then use my method in the Roast Chicken recipe 🙂 N x
Made this tonight with boneless chicken breast. 350* for 30 minutes. Served it with quinoa Tabbouleh and your flat bread recipe, it was delicious!!!!
Perfect!!! Sounds great! N x
Yet another blisteringly good recipe!!! Served with sweet potato purée and pan seared green beans. Yu-mmy. Thanks
Great Jacqueline! N x
I’ve already made the lemon roasted potatoes and they were so good. Excited to try this chicken next.!
Those potatoes are SOOOO dangerous!!!! I cannot stop eating them 😂
Hi Nagi, I wanna try out this recipe but can I replace Oregano with dill or thyme? I have some leftover in fridge. 🙂
Hi Ker, oregano is typically what gives it the Greek flavour 🙂
Hi Nagi, love your recipes. Tried making the chicken tonight, flavor was delicious but because my oven is not fan forced I had a hard time cooking the chicken through. Any recommendations on temperature adjustments or other changes to make to guarantee the chicken cooking through? Thanks for your help! and thanks for your awesome recipes!
I added too much salt the chicken is cooked what can I do I added 2 tablespoons instead a double recipe 2 teaspoons it tastes bad
Hi Liz, that’s way too much – I’m not sure you can balance this sorry!!
Love this recipe! It is my new go-to chicken treat😘
That’s great to hear Lisa!
this lived up to its hype, just delicious. could double or triple for a crowd.
Wahooo, thanks Brushjl!
Can this recipe be barbequed? I see someone used it on pork chops and bbq’d. Or would the oven be the best for this?
You could definitely BBQ this Cheryl! Just be careful to use a low heat as they do take some time to cook – N x
Hi just tried Greek chicken, it was very tender, great garlic flavour but the oregano was overpowering and went a bit bitter. Will reduce dried oregano or leave it out and add fresh oregano to serve.
Hi Cher, sorry yours was a bit bitter – can I ask what type of oregano you used? – N x
Hi, not sure what options are available, I used
Masterfoods oregano leaves.
I measured as per recipe. Tray was on middle shelf, oven 180.
This looks so good but my husband hates oregano. Is there another spice that would taste just as good?
Hi Jenna, oregano is the key herb in this that gives it that Greek flavour – you could sub parsley if you like it will just alter the flavour slightly – N x
Hi just tried Greek chicken, it was very tender, great garlic flavour but the oregano was overpowering and went a bit bitter. Will reduce dried oregano or leave it out and add fresh oregano to serve.
Sunday is family night with my parents and siblings … I have been trying new recipes and decided to go international and make it a Greek brunch … tried your Greek chicken marinade … it was an absolute HIT!!! The whole family loved it … thank you so much for sharing your talent
That’s awesome Sheila!!
I used this marinade for pork chops and then cooked on the bbq. FANTASTIC!!
I’m so glad you loved it Judy!
Could this be cooked in an air fryer ?
I haven’t tried Jean – would love to know if it works!
Hello, Nagi! Super love the flavor of this recipe. I followed it exactly but the chicken didn’t turn as crispy and brown like yours. I also had to cook it much longer. Why do you think that happened and what can I do for it to be more brown and crispier next time? Thanks!
Hi Maria, you could always turn up the heat a little higher to get that beautiful brown colour – N x