Description
This Greek Chicken recipe features juicy chicken drumsticks and thighs marinated in a zesty blend of garlic, lemon juice, vinegar, olive oil, and Greek yogurt, infused with aromatic oregano. The chicken is baked until golden and slightly crispy, delivering a flavorful and tender Mediterranean dish perfect for any meal.
Ingredients
Scale
Chicken
- 1.25 kg (2.5 lb) chicken drumsticks and thighs, bone-in, skin-on
Marinade
- 6 garlic cloves, minced (~2 tbsp)
- 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 (Farmers Union recommended)
- 1 1/2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
To Serve (Optional)
- Plain Greek yogurt or Tzatziki
- Fresh oregano leaves
Instructions
- Prepare Marinade: In a large bowl, combine minced garlic, white wine vinegar, lemon juice, extra virgin olive oil, Greek yogurt, dried oregano, salt, and black pepper. Whisk well until all ingredients are thoroughly mixed, forming a creamy marinade.
- Marinate Chicken: Add the drumsticks and thighs to the marinade, coating each piece well to ensure maximum flavor absorption. Cover and refrigerate for 24 hours, or at minimum 3 hours for adequate marination.
- Preheat Oven: Set your oven to 180°C (350°F) to allow it to fully preheat while preparing the chicken for baking.
- Prepare Baking Tray: Line a tray with aluminum foil to make cleanup easier. Optional: place a wire rack on top of the foil-lined tray to allow air circulation around the chicken pieces for even cooking.
- Initial Bake: Arrange the marinated chicken pieces skin side up on the rack or directly on the foil-lined tray. Reserve the leftover marinade for brushing later. Bake the chicken for 30 minutes in the preheated oven.
- Brush with Marinade: Carefully remove the tray from the oven and brush the chicken pieces with the reserved marinade without flipping them over, enhancing flavor and moisture on top.
- Final Bake: Return the chicken to the oven and bake for an additional 20 minutes or until the chicken is golden brown and slightly crispy. For an extra crispy and shiny finish, lightly spray olive oil on the chicken just before the end of cooking.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to lock in the juices. Serve the chicken plain for a delicious meal or accompany it with plain Greek yogurt or tzatziki and garnish with fresh oregano leaves if desired.
Notes
- Marinating overnight (24 hours) delivers the best flavor and tenderness, but a minimum of 3 hours can work if short on time.
- Using a wire rack when baking allows excess fat to drip away and promotes even cooking and crispiness.
- If fresh oregano is unavailable, dried oregano works well for the marinade.
- For crispier skin, spraying or brushing with olive oil before the last 5 minutes of baking helps achieve that golden shine.
- This dish pairs beautifully with tzatziki, a fresh cucumber-yogurt sauce, or simply plain Greek yogurt for added creaminess.
