Roasted Greek-Style Chicken
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
- 3–3 1/2 pounds bone-in (skin-on chicken thighs (about 8 pieces))
- 5.3 ounce container plain greek yogurt
- 3 cloves garlic (minced)
- 1/2 tablespoon dried oregano
- 1/2 teaspoon paprika plus a pinch for roasting and serving
- 1/2 teaspoon salt plus additonal for serving
- 1/8 teaspoon black pepper
- Zest and juice of 1 lemon
- Pinch of red pepper flakes (optional)
- 1/4 cup extra virgin olive oil
- Pinch of parsley flakes for serving (optional)
Instructions
- In a medium bowl mix yogurt, garlic, oregano, paprika, salt, pepper, lemon zest, lemon juice and red pepper flakes.
- While mixing, stir in olive oil until creamy and blended.
- Place chicken thighs in a large resealable storage bag.
- Pour marinade in bag, seal and toss to coat.
- Marinate for at least 1-2 hours.
- When ready to bake, preheat oven to 400 degrees.
- Spray a large baking sheet with cooking spray.
- Place chicken on baking sheet and discard bag.
- Lightly dust chicken with paprika.
- Bake for about 30 minutes on center rack until temperature reaches 165 degrees.
- Increase oven to broil and raise rack. Place chicken under the broiler for additional 2 minutes until skin is crispy.
- Remove from oven and dust chicken with additional paprika, parsley and a sprinkle of salt before serving.
Notes
The longer this chicken marinates the better. For best results I usually marinate chicken for 6-8 hours.