Step by step

Method

5 steps

1. 1

   Whisk the yogurt, olive oil, minced garlic, oregano, salt, and pepper in a bowl. Zest the lemon into the bowl and add the juice from half of it.

2. 2

   Roughly chop the parsley and stir it into the marinade. Add the chicken pieces and marinade to a gallon zip-top bag or covered bowl. Press out excess air, seal, and massage so every piece is coated. Refrigerate for at least 30 minutes.

3. 3

   Heat the oven to 375°F. Arrange the marinated chicken pieces in a large 9-by-13-inch casserole dish, leaving a little space between them.

4. 4

   Bake uncovered for 45–60 minutes, depending on the size of the pieces. The chicken should be browned on top and reach 165°F in the thickest part.

5. 5

   Let the chicken rest for 5 minutes. Squeeze the remaining lemon half over it and spoon the pan juices on top before serving.