Ingredients
- 1 1/2 cups plain yogurt (regular or Greek yogurt, do not use low-fat or fat-free)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 large lemon
- 1/2 teaspoon salt
- Freshly cracked pepper
- Fresh parsley (a large handful)
- 1 whole (3 1/2 pound) chicken (cut into pieces)
How to Make
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Step 1: To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl.
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Step 2: 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 2 tablespoons). Stir until the ingredients are well combined.
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Step 3: Roughly chop the parsley and stir it into the marinade.
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Step 4: Add the chicken pieces and marinade to 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 no longer than 2 hours.
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Step 5: After marinating, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
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Step 6: To bake the chicken, place the chicken pieces in a large greased casserole dish (13 x 9-inch).
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Step 7: Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
We hope you enjoy this recipe!
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