Name: Yogurt-Marinated Greek Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 1/2 cups plain whole milk yogurt; 2 lemons, one zested and both juiced; 1/4 cup extra virgin olive oil; 10 garlic cloves, minced; 2 teaspoons dried oregano; 2 teaspoons dried mint; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet Spanish paprika; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon freshly ground black pepper; Pinch kosher salt; 1 whole chicken (3 1/2 to 4 pounds), divided into pieces; Pinch kosher salt; Extra virgin olive oil (for greasing and finishing); Chopped parsley (to serve)

Description

This Yogurt-Marinated Greek Chicken recipe features tender, flavorful chicken infused with a vibrant blend of herbs and spices in a creamy yogurt marinade. Slow-roasted to perfection, this dish captures the essence of Greek cuisine with aromatic garlic, lemon, and traditional Mediterranean seasonings, delivering juicy, succulent chicken perfect for a family dinner or special occasion.

Ingredients

Units Scale

For the Yogurt Marinade

1 1/2 cups plain whole milk yogurt
2 lemons, one zested and both juiced
1/4 cup extra virgin olive oil
10 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet Spanish paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
Pinch kosher salt

For the Chicken

1 whole chicken (3 1/2 to 4 pounds), divided into pieces
Pinch kosher salt
Extra virgin olive oil (for greasing and finishing)
Chopped parsley (to serve)

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Instructions

Make the marinade: In a large bowl with a lid, combine the plain whole milk yogurt, lemon zest and juice, extra virgin olive oil, minced garlic, dried oregano, dried mint, ground cumin, ground coriander, sweet Spanish paprika, freshly grated nutmeg, freshly ground black pepper, and a pinch of kosher salt. Whisk all the ingredients together until well combined.
Season and marinate the chicken: Pat the chicken pieces dry and season them with kosher salt, making sure to season underneath the skin for maximized flavor. Place the chicken pieces in the prepared yogurt marinade, coating each piece thoroughly. Cover the bowl and refrigerate for up to 24 hours to allow the flavors to penetrate deeply.
Bake the chicken: Preheat your oven to 425°F (220°C). Lightly grease a baking sheet with extra virgin olive oil. Remove the chicken pieces from the marinade, allowing excess marinade to drip off, then arrange them evenly on the baking sheet. Roast the chicken in the oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a golden exterior.
Finish and serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish generously with freshly chopped parsley before serving to add a fresh, herbal note and vibrant color.

Notes

For optimal flavor, marinate the chicken overnight; however, a minimum of 30-45 minutes will still yield tasty results.
You may use pre-cut whole chicken pieces if you prefer ease and time-saving during preparation.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
Leftover chicken can be stored refrigerated for up to 3 days and reheated gently.