This Greek Chicken relies on a yogurt-based marinade to make budget-friendly chicken pieces extra juicy and tender. Lemon, garlic, oregano, and parsley add bright, herb-forward flavor throughout. The oven does most of the work, roasting the chicken until the edges are golden and the pan juices turn garlicky and tangy. The recipe also works on a grill when the weather allows.
A Tried-and-True Greek Chicken Marinade
The marinade uses a yogurt base similar to what you might use for chicken shawarma, but swaps the warm spices for bright lemon and savory herbs. It takes just a few minutes to stir together. Even a short 30-minute marinade delivers strong flavor — though 4 to 12 hours is the sweet spot for a deeper result. Because the marinade contains lemon juice, avoid going beyond 24 hours, as the acid can begin to break down the meat and affect its texture. Any leftover marinade that touched raw chicken should be discarded.
Leftovers work well the next day in Greek chicken wraps with fresh vegetables and hummus.
Recipe Tips
- Choose bone-in thighs and drumsticks for the most forgiving results. Dark meat is fattier and less prone to drying out in the oven.
- Using chicken breasts? Pound them to about ½–¾ inch thick before marinating. Bake at 425°F for 18–20 minutes, or until they reach an internal temperature of 165°F.
- Don’t pour extra marinade over the chicken before roasting. It slows browning. The chicken picks up plenty of flavor during the marinating period.
- Check multiple pieces for doneness with an instant-read thermometer, as bone-in pieces can cook at slightly different rates. The chicken is done at 165°F with clear-running juices.
“This was SO good! I used boneless skinless thighs and it was juicy and tender. I broiled it for a few minutes to get a nice char and sprinkled some sea salt before serving. Can’t wait to make again, thanks!” — Stella A.