Servings
Font
Back
Greek Chicken
5 from 122 votes

Greek Chicken

Greek Chicken features marinated bone-in chicken thighs and drumsticks infused with garlic, lemon juice, vinegar, Greek yogurt, oregano, and olive oil, then oven-roasted to a golden, slightly crispy finish. The marinade tenderizes the chicken while imparting classic Mediterranean flavors. This recipe yields juicy, flavorful meat with a balance of tangy and herbal notes often served alongside tzatziki or plain yogurt.

Prep Time
8 mins
Cook Time
50 mins
Total Time
58 mins
Servings: 4 - 5 people
Calories: 442 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. Mix Marinade ingredients in a large bowl.
  2. Add chicken and coat well. Marinade for 24 hours (3 hours minimum).
  3. Preheat oven to 180C.350F.
  4. Line a tray with foil (trust me), place rack on tray (optional).
  5. Place chicken on rack (reserve marinade), skin side up. Bake 30 minutes,
  6. Remove from oven. Brush with marinade - do not flip.
  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.
  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.

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.