Greek Chicken Recipe

Let’s talk about a chicken that’s been on a sun-drenched holiday, soaking up all the bright, bold flavours of the Mediterranean.

This isn’t just any baked chicken; it’s a celebration of garlic, lemon, and oregano, all held together by a magical, tenderizing yogurt marinade.

If you’ve never let yogurt work its wonders on chicken before, well, you’re in for a very delicious conversion.

Why This Recipe Truly Shines

The secret weapon here is the yogurt, no question about it.

It’s a trick known across Greece, the Middle East, and India for a very good reason: it tenderizes meat incredibly gently and evenly.

Unlike sharper acids like vinegar, yogurt clings to the chicken, carrying those beautiful herbs and spices deep into every single bite. The result is unbelievably juicy, flavour-infused chicken, every single time.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. The marinade does most of the heavy lifting, so each ingredient has a key role to play.

• Chicken (1.25kg / 2.5lb): I use a mix of bone-in, skin-on thighs and drumsticks for maximum juiciness and crispy skin.
• Garlic (6 cloves): The aromatic, pungent heart of the dish. Don’t be shy with it.
• White Wine Vinegar (2 tbsp): A little acidic brightness to balance the rich yogurt and olive oil.
• Lemon Juice (1/2 cup): That essential, sunny citrus punch that makes Greek food sing.
• Extra Virgin Olive Oil (2 tbsp): Adds fruity depth and helps everything come together smoothly.
• Greek Yogurt (3/4 cup): The star of the show. It’s the marinade base that tenderizes and carries flavour.
• Dried Oregano (1 1/2 tbsp): The quintessential Greek herb, offering earthy, aromatic warmth.
• Salt & Black Pepper (1 tsp & 1/2 tsp): Essential seasonings to make all the other flavours pop.

How to make Greek Chicken?

It’s a simple process of mixing, marinating, and baking. The oven does most of the final work for you.

Step 1 – Make the Marinade

In a large bowl, whisk together all the marinade ingredients: the yogurt, minced garlic, lemon juice, vinegar, olive oil, oregano, salt, and pepper.

You’ll get a beautifully fragrant, creamy mixture that already smells like a Greek taverna.

Step 2 – Marinate the Chicken

Add your chicken pieces to the bowl and use your hands to coat them thoroughly in the marinade.

Cover the bowl and let it rest in the fridge. Overnight is perfect, but even 3 hours will give you fantastic results.

Step 3 – Prep for Baking

Preheat your oven to 180°C (350°F). Line a baking tray with foil for easy cleanup, and place a rack on top if you have one.

This helps air circulate for crisper skin. Arrange the chicken pieces on the rack, skin-side up, and reserve the leftover marinade in the bowl.

Step 4 – Initial Bake

Slide the tray into the oven and let the chicken bake, undisturbed, for about 30 minutes.

You’ll start to see it cooking through and the skin beginning to colour nicely.

Step 5 – Baste and Finish

Carefully pull the tray out. Brush the chicken generously with the reserved marinade—no need to flip it over.

Return it to the oven for another 20 minutes, or until golden, crispy, and cooked through. A quick spray of oil before it’s done boosts the crisp factor.

Step 6 – Rest and Serve

Let the chicken rest for just a few minutes after it comes out of the oven. This keeps all those incredible juices right where they belong—in the meat.

Serve it as is, or with a dollop of cool tzatziki or plain Greek yogurt on the side. It’s a complete triumph.

Perfect Pairings for Your Feast

This chicken is the glorious centerpiece of a whole Mediterranean spread.

I love to build a meal around it, what I like to call a “Greek Week” menu. Think of a vibrant, crunchy Greek salad with juicy tomatoes and feta.

For potatoes, you can’t go wrong with crispy, lemony roasted Greek potatoes or a lighter lemon potato salad. And for dessert? Well, a certain sweet, nutty, flaky pastry—let’s just call it baklava to avoid any funny autocorrects.

Tips

• Don’t skip the foil on the tray. The yogurt marinade drips and caramelizes, making cleanup a dream.
• Use the marinade for basting only during cooking, not as a sauce afterwards, as it’s touched raw chicken.
• For extra crispy skin, pat the chicken skin dry before placing it in the marinade, and give it that last-minute oil spray.
• This marinade works wonders on any cut of chicken, especially boneless breasts or thighs, just adjust the cooking time.

Print Recipe

Greek Chicken Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: Mediterranean Courses: Dinner, Lunch

Difficulty: easy Prep Time 15 mins Cook Time 50 mins Rest Time 5 mins Total Time 1 hr 10 mins

Cooking Temp: 180  C Servings: 4 Estimated Cost: $ 15 Calories: 420

Best Season: Spring, Summer, autumn, Winter

Description

This baked Greek Chicken is marinated in a luscious yogurt-based blend of garlic, lemon, and oregano that tenderizes the meat and infuses it with bold Mediterranean flavors. Perfect for a weeknight dinner or a weekend feast, it pairs beautifully with Greek Lemon Potatoes, Tzatziki, and a fresh Greek Salad. Whether you’re using bone-in thighs or lean chicken breast, this recipe guarantees juicy, flavorful results every time!

Ingredients

Servings

Main

• 1.25 kg chicken thighs and drumsticks (bone-in, skin-on for best results)

Marinade

• 6 cloves garlic (minced (~2 tbsp))
• 2 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 125 ml lemon juice (freshly squeezed)
• 2 tbsp extra virgin olive oil
• 0.75 cup Greek yogurt (full-fat preferred (e.g., Farmers Union))
• 1.5 tbsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper

Serving (optional)

• Tzatziki or plain Greek yogurt
• Fresh oregano leaves (for garnish)

Instructions

1. Mix marinade

   In a large bowl, combine garlic, vinegar, lemon juice, olive oil, Greek yogurt, oregano, salt, and pepper. Stir until smooth.

2. Marinate chicken

   Add chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 3 hours, ideally overnight (up to 24 hours).

3. Preheat oven

   Preheat oven to 180°C (350°F). Line a baking tray with foil and optionally place a wire rack on top for crispier skin.

4. Bake chicken

   Place chicken on the rack or tray, skin side up. Reserve leftover marinade.

5. First bake

   Bake for 30 minutes.

6. Baste

   Remove tray from oven and brush reserved marinade over the chicken. Do not flip.

7. Finish baking

   Return to oven and bake for another 20 minutes, or until skin is golden and crispy and internal temperature reaches 75°C (165°F). For extra shine and crisp, spritz lightly with olive oil in the last 2 minutes.

8. Rest and serve

   Let chicken rest for 5 minutes before serving. Serve with Tzatziki or extra Greek yogurt and garnish with fresh oregano if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 8g40%

Cholesterol 165mg56%

Sodium 620mg26%

Potassium 560mg16%

Total Carbohydrate 6g2%

Dietary Fiber 1g4%

Sugars 3g

Protein 42g84%

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Calcium 100 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use any cut: Works wonderfully with chicken breast, wings, or tenders—adjust cook time accordingly (breast: ~25–30 min total).
• Grill option: Cook on a preheated grill over medium-high heat for 6–8 minutes per side, basting with marinade.
• Make ahead: Marinate up to 24 hours; leftovers keep well refrigerated for up to 3 days.
• Pair it right: Serve with Greek Lemon Potatoes, Greek Salad, and Tzatziki for a full Mediterranean feast!

Keywords: Greek chicken, yogurt marinade, baked chicken, Mediterranean chicken, oregano garlic chicken