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GREEK CHICKEN



Inspired by our recent Friday outdoor dining at Evvia Estiatorio in Palo Alto, CA and reviving my love for Greek and Mediterranean dishes, our weekend at home was spent preparing and eating meals stirred by the the flavors of Greek yogurt, oregano and olive oil. Simple but oh so tasty, tangy and just plain delicious!


Your roasted chicken recipe can take a back seat for now. This chicken is absolutely flavorful, moist and juicy. Easy to prepare. A little waiting on the marinating process but oh so worth the wait!


INGREDIENTS

6 pieces chicken thighs (bone-in, skin-on)

1 cup Greek yogurt

Half a head of garlic, peeled and minced

2 Tablespoons apple cider vinegar

1 Tablespoon olive oil (your best)

1 ½ Tablespoons dried oregano

1 teaspoon salt

½ teaspoon freshly ground black pepper


INSTRUCTIONS

In a bowl, combine all ingredients and whisk to make a marinade.

Once ingredients are fully incorporated, rub, and coat the chicken thighs with the yogurt mixture.

Place the chicken thighs in a bowl and pour remaining yogurt mixture.

Let the chicken thighs marinate for at least 4 hours in the fridge, turning once (overnight is always best in an airtight container).

Once ready, bake or roast in a preheated oven at 375 degrees Fahrenheit. (I used a turbo roaster at the same heat setting).

Line a baking sheet with aluminum foil. Place chicken on wire rack.

Bake for 30 minutes, or until skin is crispy with a little char.

(Basting the chicken with the left-over marinade is optional--- every 10 minutes or so.)

Once done, let rest for 5 minutes.

Serve on its own or enjoy with some tzatziki sauce on the side.




GREEK CHICKEN
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