Photo by: Budget Bytes
1 cup plain yogurt2 Tbsp olive oil4 cloves garlic, minced1/2 Tbsp dried oregano1 medium lemon1/2 tsp saltfreshly cracked pepper1/4 bunch fresh parsley3 1/2 to 4 lbs chicken pieces
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.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.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.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.More info on the recipe at BudgetBytes
Crispy on the outside and tender on the inside
Healthy stuff! - NO MESS!
Love it Fresh
I went with have way through the cooking process
I have cooked this recipe a couple of times now and must say its very tasty indeed. Just one thing. Do you need to turn the chicken over at all while cooking?