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
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Greek Chicken – Garlicky lemony oregano flavours infused right through the chicken from a flavour loaded Greek chicken marinade;
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Greek Salad – the juicy tomatoes, fresh cucumbers, that red wine vinegar dressing and the pops of feta!
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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!Â
Coming Friday;or -
Lemon 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!!!!Â
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!!
can I cook the same way on a bbq grill outside?
Yes definitely Pamela! N x
This recipe turned out great actually, the yoghurt marinade and oregano made a really succulent chicken. Also putting it on the wire tray over the pan helped remove a lot of the fat. I wonder if I can use this technique on a drumstick recipes to get the skin crispy?
This was so flavorful! I made chicken thighs and followed the instructions to cook on the stove. It turned out great and so easy!
Made this last night-yummy. Will definitely make again. Had with Greek lemon potatoes, tzatzki and Greek salad (all your recipes). Thank you!
Fabulous…. Yummy!!!
Actually made this with your herb potatoes and iceberg salad it was a delicious meal
Hi Nagi! I wanted to make this chicken and serve it with rice. Do you have a sauce recipe that you think would go well drizzled over the chicken and rice?
Hi Sarah, I usually serve mine with tzatziki!! N x
Can I use this as a salad dressing???
Hi Ashley, you could – you may want to cut down on the amount of garlic used though and thin it out slightly with a little milk. Or I have a Greek Salad dressing here: https://www.recipetineats.com/greek-salad/ N x
Loved this recipe! I made it with 2.5 lb drumsticks (10), and marinated overnight.
Lots of leftover marinade, so next time, I will either decrease the marinade, or increase the chicken (by about 1 pound). I made this with your Greek Lemon Potatoes recipe, and it was a win-win from both hubby and son (and me)! Thanks for your detailed, step-by-step instructions Nagi!
Safe to use marinade?
Hi Teresa, do you mean is it safe to baste with the marinade? If so, it is as the chicken goes back into the oven and is cooked again 🙂 N x
Fixed the Greek Chicken, flavor was good but it was not at all crispy. Used bone in skin on chicken thighs
Hi Nagi! I’ve bookmarked so many of your recipes and this is the first one I’m trying tonight. Just wanted to confirm it’s 1/2 cup of lemon juice, cuz that’s a lot of lemons! For me, that much lemon juice requires 4-5 large lemons. Each lemon yields ~1/4 cup for me.
Thanks!
I currently have the chicken marinating in the fridge. I wanted to know if anyone has tried making this in an air fryer? Just wanted to know if they had and how it turned out and how long they cooked it for?
Hi JoAnn, I haven’t tried sorry – would love to know if you give it a go though! N x
How dit it go on the air fryer?
Air fryer worked great. Chicken cooked perfectly in about 20 and it didn’t heat up my kitchen.
What temp did you use for the air fryer?
I cooked the chicken in my air fryer for 12 mins at 355 then flipped and another 9 mins at 355 then 3 mins at 390 to crisp it
Update – I cooked the chicken in my air fryer for 12 mins at 355 then flipped and another 6 mins at 355 then 3 mins at 390 to crisp it
Butterflied a small whole chicken (1.3kg) but left everything else the same. As usual, sensational! Did the lemon roasted potatoes, too.
Wahoo, that’s great Diane! N x
The chicken gyro recipe is amazing sooo yummy!!! I have passed it on to friends & family. Everyone loves it!!!!
You did a wonderful job!!!
Yummy
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.