Greek marinated chicken

GreekMarinatedChicken

Dinner tonight, January 22, 2016
Delicious and easy to make, serve with a nice tomato / feta salad and rice
8 pieces

  • 1 cup plain yogurt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ tablespoon dried oregano
  • 1 medium lemon
  • ½ teaspoon salt
  • freshly black pepper
  • ¼ bunch fresh parsley
  • 3 ½ to 4 lbs chicken pieces

1) To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. 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 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.

2)
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 30 minutes.

3)
After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.

4)
To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

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