Step by step

Method

4 steps

1. 1

   Whisk ¾ cup plain Greek yogurt, 2 tablespoons olive oil, the zest and juice of 1 lemon, 3 finely grated garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl. Coat 1½ lb boneless skinless chicken breasts so every surface is covered. Cover and refrigerate at least 30 minutes or up to 8 hours — overnight is even better if you planned ahead.

2. 2

   Heat the oven to 425°F. Scrape off the thickest globs of marinade (a thin coat can stay) and arrange the chicken in a lightly oiled baking dish in a single layer so the pieces aren't stacked.

3. 3

   Bake 22–28 minutes until the edges look browned and the thickest piece hits 165°F. Pull it early if breasts are thin — you want juicy white meat, not chalky dry chicken. Rest 5 minutes on the board.

4. 4

   Slice against the grain and finish with chopped parsley and lemon wedges. You want tender yogurt-marinated chicken with browned edges and a bright lemon-garlic finish — not pale steamed breasts or a scorched yogurt crust.