This Baked Greek Chicken dish is just bursting with amazing flavors. A simple yet powerful flavor-punch marinade of fresh lemon, garlic, oregano, olive oil and Greek yogurt is all you need.

What I really love about this recipe is that the marinade breaks down when the chicken is baking and the sauce is fantastic for dipping. The milk solids caramelize and the flavors are just outstanding. I spoon it over the side dish of either couscous, rice, or just let a crusty piece of bread soak up the goodness. It reminds me of my Thai Roasted Chicken in Coconut Milk recipe.

BUT, back to this Greek recipe!

This amazingly delicious Easy Baked Greek Chicken starts with a marinade of lemon, garlic, oregano, olive oil, pepper flakes and thick Greek yogurt. So good!

  • 1 1/2 - 2 lbs chicken pieces (bone in)
  • 1 cup plain Greek yogurt
  • 3 tbsp olive oil
  • 6 cloves garlic crushed and chopped
  • 4 tbsp lemon, medium juice and zest
  • 1/2 tsp kosher salt
  • 1/8 tsp red pepper flakes
  • 1/4 cup fresh oregano, leaves chopped
  • 1/4 cup fresh parsley, chopped


  1. In a bowl whisk together the plain Greek yogurt along with the olive oil, garlic, zest and juice from a lemon, the red pepper flakes, chopped fresh oregano, parsley and kosher salt and freshly cracked black pepper.
  2. Pour the marinade over the chicken pieces and marinate for 30 minutes or up to 1 hour.
  3. Preheat oven to 375°F. Use cooking spray or olive oil and coat the inside of a baking dish. For four pieces I use an 8x8" pan, but if more use a 13x9" baking dish. Shake off excess marinade and place the chicken pieces in a single layer. Bake uncovered for 1 hour or until golden brown and chicken has 165°F internal temperature (See Note 1).

For The Full Instructions, See Full Recipes: keviniscooking.com

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