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Marinated Greek Chicken

  • Prep Time: 10 Min
  • Cook Time: 45 Min
  • Servings: 4
  • Recipe Views: 870 Views

The flavors of this roasted chicken will stand out as part of any meal. It’s a very savory and rich flavor that can be paired with something simple like rice, couscous or salad.

You have the option to work with fresh herbs if you’d like, but good quality dried herbs and spices work perfectly well also. The chicken can consist of split breasts, a whole chicken cut up, drumsticks or thighs.

Feel free to marinade the chicken ahead of time and leave it in your refrigerator overnight. This gives the chicken plenty of time to absorb the flavors. The yogurt helps keep the chicken moist.



Preheat the oven to 400 degrees Fahrenheit. Chicken Place the chicken in a glass baking dish. Cover completely with the Greek marinade mixture. You can let the chicken sit in the refrigerator for a few hours, or you can place the chicken right into the oven to roast uncovered for approximately 45 minutes.

Step 1

5 cloves minced garlic Peel the garlic and finely mince the garlic to the consistency of nearly a paste. Add the garlic into the marinade mixture.

Step 2

2 tbsp apple cider vinegar Add your apple cider vinegar to the marinade mixture for a tangy bite to the chicken.

Step 3

½ cup lemon juice Add the lemon juice to the marinade mixture with the other ingredients.

Step 4

2 tbsp olive oil Add the olive oil to the marinade mixture before adding the chicken. You can use extra virgin olive oil or any olive oil that you have in the house.

Step 5

¾ cup Greek yogurt Make sure that you use the plain variety of Greek yogurt. Mix it thoroughly with the other marinade ingredients until you have a well combined and creamy mixture.

Step 6

1 ½ tsp dried oregano Add the oregano to the marinade, and mix it in.

Step 7

1 ½ tsp oregano, 1 tsp salt, ½ tsp pepper Add the spices to the marinade and mix in.

Serving Suggestions

You can serve this chicken right out of the oven with a side of tzatziki. You can also place it on top of a bed of rice. It’s even tasty served cold as part of a picnic lunch the next day.

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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