Baked Greek Yogurt Lemon Chicken

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Boneless, Skinless Chicken Thighs: Thighs stay juicy and tender thanks to their higher fat content, making them ideal for baking. They soak up the yogurt marinade beautifully and are much more forgiving than chicken breasts. (However, if you prefer to use chicken breasts, see my note below on what I’d recommend doing differently!)
• Full-Fat Greek Yogurt: The star of the marinade. Greek yogurt helps tenderize the chicken while creating a creamy coating that keeps the meat moist as it bakes. Full-fat yogurt provides the best flavor and texture (but you can use a different percentage of fat if you prefer). Greek yogurt also adds an extra punch of protein, if that’s something you’re looking for these days.
• Fresh Lemon Juice: Lemon juice brightens the marinade and balances the richness of the chicken and yogurt. Don’t skip the extra squeeze of fresh lemon at the end, it really brings everything together. I highly suggest using fresh lemon juice for the best flavors, but obviously bottled will work in a pinch!
• Garlic: Fresh minced garlic adds savory depth and pairs perfectly with the lemon and herbs. Since garlic is a prominent flavor here, fresh cloves are recommended over garlic powder. (I like to grab the pre-peeled cloves at the grocery store!)
• Extra Virgin Olive Oil: A little olive oil helps carry the flavors throughout the marinade and encourages beautiful browning during baking. Use your favorite brand – you don’t need much for this recipe.
• Fresh Parsley: Parsley adds freshness both in the marinade and as a finishing garnish. If needed, you can substitute dried parsley in the marinade, but fresh parsley is best for serving.
• Mediterranean-Inspired Spices: The combination of sumac, cumin, paprika, oregano, and onion powder gives the chicken its warm, savory flavor. If you’re not familiar with sumac, it adds a subtle citrusy tang that complements the lemon soooo well.
• Other Ingredients You’ll Need: kosher salt, black pepper, red wine vinegar, lemon zest, and additional parsley for garnish

Expert Tips

• Seasoning: Season the chicken generously and don’t be afraid to add a few extra glugs of olive oil. Use plenty of salt and feel free to add any extra fresh seasonings like rosemary or oregano.
• Don’t marinate too long. Because yogurt is acidic, marinating for too long can change the texture of the chicken. Thirty minutes to 8 hours is ideal, and I don’t recommend going beyond 12 hours – your chicken will get mushy and weird!
• Dish: Be sure to use an oven safe baking dish. Anything works really – a baking sheet, an oven safe casserole dish, or a cast iron skillet.
• Use an instant-read thermometer. Chicken thighs are done when they reach 165°F, but I often pull them closer to 170–175°F for even more tender results.
• Broil for extra color. If you’d like more golden-brown spots on the chicken, broil it for 2–3 minutes at the end of cooking.
• Let the chicken rest: Once the chicken is done, allow it to rest 5-10 minutes to help lock in all those yummy juices before you dive in.
• Finish with fresh lemon zest and juice: This simple step makes the flavors pop and gives the dish a fresh, restaurant-style finish.
• Save the pan juices: Spoon the flavorful juices over rice, potatoes, salads, or pita for extra flavor.
• Sauce: This chicken is delicious with tzatziki, hummus, whipped feta… the options are endless!

Variations / Substitutions

• Chicken Breasts: You can use boneless, skinless chicken breasts instead of thighs if you’d like. Be sure to slice them into cutlets and pound to an even thickness. Marinate for up to 4 hours.  Bake at 425°F for 15-20 minutes, or until the internal temperature reaches 165°F.
• Add Different Mediterranean Flavors: Try adding a teaspoon of dried dill, coriander, za’atar, or a pinch of crushed red pepper flakes to the marinade.
• Swap the Herbs: Fresh cilantro, dill, or mint can be used instead of parsley for a different flavor profile.
• No Sumac? If you don’t have sumac, simply leave it out or add a little extra lemon zest for a similar bright flavor.
• Make It Dairy-Free: Use a thick, unsweetened dairy-free Greek-style yogurt alternative.
• Grill It Instead: Marinate as directed, then grill over medium-high heat until cooked through. The yogurt marinade creates delicious charred edges.
• Turn Into Bowls: Serve over rice with cucumber, tomatoes, feta, olives, and tzatziki for easy Mediterranean-inspired bowls.

Storage

• Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or in a covered baking dish at 350°F until warmed through. Add a splash of broth or water if needed to keep the chicken moist.
• I’ve found this dish is best enjoyed fresh, rather than freezing the cooked or uncooked chicken. If you’re wanting to save some time, you can mix the ingredients for the marinade together early, and coat the chicken when you’re ready.

FAQs

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4.61 from 23 reviews

Baked Greek Yogurt Lemon Chicken

Prep: 10 minutes mins

Minimum Marinate Time: 30 minutes mins

Cook: 25 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 4 people

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This Baked Greek Yogurt Lemon Chicken is a moist, juicy and bursting with flavor. Pair with rice pilaf and a vegetable for a complete meal. It's an easy weeknight dinner!

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Ingredients

• ▢ 2-2½ lbs. boneless, skinless chicken thighs (see below for using breasts)
• ▢ 1½-2 tsp. kosher salt (or to taste)
• ▢ freshly cracked black pepper (to taste)
• ▢ 4-6 cloves garlic (minced)
• ▢ 3/4 cup full-fat Greek yogurt
• ▢ 1-2 Tbsp. fresh lemon juice
• ▢ 1-2 Tbsp. fresh parsley (chopped (or 1 tsp dried))
• ▢ 2 Tbsp. extra virgin olive oil
• ▢ 1 Tbsp. red wine vinegar
• ▢ 1/2 tsp. sumac
• ▢ 1/2 tsp. cumin
• ▢ 1 tsp. paprika
• ▢ 1 tsp. oregano
• ▢ 1 tsp. onion powder

For finishing:

• ▢ lemon juice + lemon zest
• ▢ extra parsley (optional)

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Instructions 

• Mix together marinade: In a large bowl, baking dish, or zip-top bag, combine the Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and all spices.
  1½-2 tsp. kosher salt, freshly cracked black pepper, 4-6 cloves garlic, 3/4 cup full-fat Greek yogurt, 1-2 Tbsp. fresh lemon juice, 1-2 Tbsp. fresh parsley, 2 Tbsp. extra virgin olive oil, 1 Tbsp. red wine vinegar, 1/2 tsp. sumac, 1/2 tsp. cumin, 1 tsp. paprika, 1 tsp. oregano, 1 tsp. onion powder
  
• Add chicken: Add the chicken thighs and toss until fully coated.
  2-2½ lbs. boneless, skinless chicken thighs
  
• Marinate: Cover and refrigerate for at least 30 minutes, or up to 8 hours (max 12 hours, see notes below). Start Timer Remove from fridge about 15-20 minutes before cooking.
• Bake: Preheat the oven to 425°F. Arrange the chicken in a baking dish (if not already in the dish). And bake for ~25 minutes or until the chicken reaches an internal temp of 165°F. Start Timer You can broil at the end for a few minutes or a little color.
  
• Finish: finish with a squeeze of lemon juice, zest, and fresh parsley.
  lemon juice + lemon zest, extra parsley
  
• Serve: serve in rice bowls, in pita, over salads, with potatoes, etc.
  

Notes

• Spices: You can use a blend of your favorite spices this is just what I’ve found I like!
• Marinate: Do not over-marinate the chicken. The texture can get mushy. 30 minutes to 8 hours is ideal, and I don’t recommend going beyond 12 hours
• Chicken Breasts: You can use boneless, skinless chicken breasts instead of thighs if you’d like. Slice them into cutlets and pound them to an even thickness. Marinate for up to 4 hours. Bake at 425°F for 15-20 minutes, or until the internal temperature reaches 165°F.

Nutrition Information

Serving: 1serving (chicken only), Calories: 446kcal (22%), Carbohydrates: 6g (2%), Protein: 59g (118%), Fat: 20g (31%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 271mg (90%), Sodium: 1227mg (53%), Potassium: 852mg (24%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 1017IU (20%), Vitamin C: 8mg (10%), Calcium: 112mg (11%), Iron: 4mg (22%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally published in May 2020. It was updated with new photos, ingredients, and instructions as well as additional tips and tricks in June 2026.

📸 Photos by Amanda Chasten Photography