Greek Chicken
Deliciously marinated chicken, roasted to perfection. Citrus, oregano, and creamy reek yogurt complement tender, juicy chicken for a greek style main dish.
Equipment
- 1 large bowl to marinate chicken
- 1 sheet pan lined with parchment or silicone
- 1 lemon juicer
Ingredients
- 2-3 lbs chicken breasts slices into thin fillets, bite size chunks, or thighs
- 1 cup greek yogurt
- 2 lemons juiced
- 2-4 Tbs greek seasoning blend use my recipe, add to taste or smell
- 1/2 cup olive oil
Instructions
- Mix the greek yogurt, lemon juice, olive oil and season blend together well.
- Add the chicken into the marinade. Let it marinate for at least an hour, or overnight if you have time.
- Preheat the oven to 400 ℉ and allow it to sit at temperature for 5-10 minutes before baking the chicken.
- Place the chicken onto a parchment or silicone lined pan, making sure not to overcrowd the pan. I like other make sure no two pieces are touching each other.
- Bake at 400°.Chicken thighs: 1 hourChicken breasts, sliced to thin fillets: 30 minutesChicken bites: 10-15 minutes.You will know to take the chicken out of the oven with the edges start to get golden crispy pieces.
- Serve alongside greek roasted potatoes, tomato salad, or fresh veggies and pitas.
Notes
Sometimes the greek yogurt will curdle and get chunky- it doesn't affect the flavor and it's fine to eat.
- Note on marinading time: 30 minutes to 24 hours. Longer = more flavor.
- Oven temp & pan tip: Use a metal sheet pan, leave space between pieces, and roast at 425°F for crispy edges.
- Substitutions: Use bone-in thighs for more flavor, or thin-cut breasts to cook faster.
- Safety tip: Cook chicken to 165°F internal temperature.
Tried this recipe?Let us know how it was!
