Description

Delish and easier to make than it looks. Serve with favorite side of rice and vegetable.

Ingredients

1 cup plain yogurt
2 tbsp. olive oil
4 cloves garlic, minced
1/2 tbsp. dried oregano
1 medium lemon
1/2 tsp. salt
freshly cracked pepper
1/4 bunch fresh parsley
3 1/2 to 4 lbs. chicken pieces

Directions

To make marinade, combine the yogurt, olive oil, minced garlic, oregano, slat, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 tbsp.). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.

Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes or over night.

Cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake chicken.

To bake the chicken place the chicken pieces in a large casserole dish (9" x 13"). Bake the chicken in preheated oven for 45-60 minutes, or until golden brown on top.