Greek Chicken
User Reviews
5
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Prep Time
8 mins
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Cook Time
50 mins
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Total Time
58 mins
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Servings
4 - 5 people
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Calories
442 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken
Description
The recipe begins with a marinade of minced garlic, white or other vinegars, lemon juice, extra virgin olive oil, Greek yogurt, dried oregano, salt, and black pepper. The chicken pieces, skin-on and bone-in, are coated thoroughly and marinated for at least three hours, preferably 24 hours, to allow flavors to penetrate and the yogurt to tenderize the meat.
Baked at moderate oven temperatures, the chicken roasts skin-side up on a rack for initial cooking, then is brushed with reserved marinade for added moisture and flavor. The chicken finishes baking until golden and slightly crisped on the outside while remaining juicy inside. Optional additional olive oil spray can enhance the skin’s shine and crispness.
This dish works well served plain or with a dollop of Greek yogurt or tzatziki. It pairs with salads, rice, or roasted vegetables for a balanced meal and reflects flavors typical in Greek cuisine.
The recipe is adaptable for chicken wings or boneless cuts with adjusted cooking times and methods, including stovetop preparation. Marinated chicken can be frozen and thawed to deepen flavor. Proper refrigeration of cooked leftovers preserves quality for up to three days.
Ingredients
- 1.25 kg / 2.5 lb chicken drumsticks bone in skin on (Note 1
- 1.25 kg / 2.5 lb chicken thighs bone in skin on (Note 1
Marinade:
- 6 garlic minced (~ 2 tbsp, cloves
- 2 tbsp white wine vinegar (or red wine or apple cider vinegar)
- 1/2 cup / 125 ml lemon juice
- 2 tbsp extra virgin olive oil
- 3/4 cup Greek yogurt (I use Farmers Union)
- 1 1/2 tbsp oregano dried
- 1 tsp salt
- 1/2 tsp black pepper
Serving (optional):
- Greek yogurt plain or tzatziki
- oregano optional, fresh leaves
Instructions
- Mix Marinade ingredients in a large bowl.
- Add chicken and coat well. Marinade for 24 hours (3 hours minimum).
- Preheat oven to 180C.350F.
- Line a tray with foil (trust me), place rack on tray (optional).
- Place chicken on rack (reserve marinade), skin side up. Bake 30 minutes,
- Remove from oven. Brush with marinade - do not flip.
- 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.
- Rest for a few minutes before serving. Juicy and tasty enough to serve plain but extra great with tzatziki or even some plain yogurt.
Notes
- Marinate chicken for at least 3 hours, preferably 24 hours, for best flavor and tenderness.
- Bone-in, skin-on chicken pieces roast longer; adjust cooking for boneless cuts or wings accordingly.
- For skinless cuts, stove-top cooking on medium-high heat is recommended to ensure even doneness.
- Marinated chicken can be frozen before cooking; thaw in the refrigerator for 24 hours before baking.
- Cooked chicken stores well refrigerated for up to 3 days or frozen for up to 3 months.
- Use Tzatziki sauce to accompany the dish for a traditional Greek pairing.
User Reviews
Overall Rating
5
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