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Greatest plates · Main
Greek Chicken
Yogurt-marinated chicken that's golden on the outside, beautifully tenderised inside and infused with terrific garlic and oregano flavours. Serve with a Greek salad and flatbread.
Serves 5Prep 8 minCook 50 minChicken
Containsdairy
Inspired by a recipe from RecipeTin Eats ↗
Protein 36%Carbs 6%Fat 58%
About 420 kcal a serve — 38 g protein, 6 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Mix the marinade
Mix allIn a large bowl, combine the minced garlic, white wine vinegar, lemon juice, olive oil, Greek yogurt, dried oregano, salt and black pepper. Stir until smooth and well blended.
In the bowlMix all →
Marinate the chicken
MarinateAdd the chicken to the bowl and coat well in the marinade. Cover and refrigerate for 24 hours, or a minimum of 3 hours for the tenderising and flavour to work.
In the bowlCoat well →
3–24 hr
Prep the oven and tray
180°CPreheat the oven to 180°C (350°F). Line a tray with foil (trust me, for easy cleanup) and place a rack on top of the tray if you have one.
First bake
30 minPlace the chicken on the rack skin side up, reserving the leftover marinade. Bake for 30 minutes.
30 min · 180°C
Baste and finish
BasteRemove from the oven and brush the chicken with the reserved marinade — do not flip. Return to the oven for another 20 minutes, or until golden and a bit crispy. Give a spray of olive oil just before it's done for an extra crispy, shiny coat.
20 min · 180°C
Rest and serve
RestRest the chicken for a few minutes before serving. It's juicy and tasty enough to serve plain, but extra great dolloped with tzatziki or plain yogurt and scattered with fresh oregano leaves.
On the plateServe →
Cook's noteOvernight marinating is best but even 3 hours works — just baste extra; don't skip lining the tray with foil for easy cleanup.
Estimated per serve
420 kcal · 38 g protein · 6 g carbs · 27 g fatestimates, within ~10%
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