Greek Chicken

Yogurt is a magical marinade! This chicken is golden on the outside, beautifully tenderised on the inside and infused with terrific garlic-oregano flavours. Serve this with a Greek Salad and flatbread. Marinade time: Overnight, min 3 hrs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix marinade ingredients in a large bowl.

Step 2

Add chicken and coat well. Marinade for 24 hours (3 hours minimum).

Step 3

Preheat oven to 180C/350F.

Step 4

Line a tray with foil (trust me), place rack on tray (optional).

Step 5

Place chicken on rack (reserve marinade), skin side up. Bake 30 minutes,

Step 6

Remove from oven. Brush with marinade - do not flip.

Step 7

Return to oven for 20 minutes or until golden and a bit crispy. Give it a spray of olive oil just before it's done if you want an extra crispy, shiny coat.

Step 8

Rest for a few minutes before serving. Juicy and tasty enough to serve plain but extra great with tzatziki or even some plain yogurt.

Step 9

1. This recipe will also work great with wings (same cook time and temp), breast (bash with fist to 2cm / 4/5" even thickness, cook 20 minutes at 200C/390F), skinless boneless thigh (20 minutes at 200C / 390F), basting at about 15 minutes.

Step 10

If using boneless thighs or breast, I would actually recommend cooking on the stove instead! Medium high, breast for 3 minutes on each side, thigh 4 minutes on each side.

Step 11

2. Make ahead: Place chicken in marinade, then pop straight into the freezer. Defrost 24 hours in the fridge - during this time it will marinade. Cooked chicken can be refrigerated for up to 3 days or frozen for up to 3 months, but fresh is always best!

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