Baked Greek Chicken
 
 
Author:
Recipe type: Dinner
Serves: 2-3
Ingredients
  • 1 cup plain Greek Yogurt (you can also use Sour Cream if you don’t have any Greek Yogurt on hand)
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 1-1/2 Tablespoons fresh oregano, chopped (or ½ TBSP dried)
  • 1 medium/large lemon (I used a Meyer Lemon)
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • ½ cup fresh parsley, chopped
  • 2 – 3 chicken breasts (about 1 to 1-1/2 lbs)
Instructions
  1. In a medium size bowl, combine the following to make a marinade: Greek Yogurt, oil, garlic, oregano, salt, and black pepper. Zest entire lemon into the marinade. Cut lemon in half and juice entire lemon into bowl (be sure to remove any seeds). Stir until well combined. Add parsley and combine.
  2. Add chicken and marinade to a large zip lock baggie or a glass pyrex dish. Remove as much air as possible from the ziplock bag. Massage the bag to ensure all chicken is well coated with the marinade. If using a glass pyrex dish, flip chicken around to ensure all chicken is fully coated.
  3. Refrigerate for at least 30 minutes, up to 3 hours (or even overnight).
  4. Remove chicken from marinate. You can either grill the chicken or bake in oven. (I baked mine.)
  5. Preheat oven 375 degrees.
  6. Place chicken in a large 13×9 baking dish.
  7. Bake chicken for 45 -50 minutes, or until golden brown on top. (I baked mine for 45 minutes and then turned on broiler for a few minutes on HIGH to get top golden brown).
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2014/05/baked-greek-chicken/