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Platter of baked Greek yogurt lemon chicken topped with fresh parsley, lemon zest, and lemon slices, served with flavorful pan juices spooned over the chicken.
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Baked Greek Yogurt Lemon Chicken

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Minimum Marinate Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 446kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Three-step collage showing Greek yogurt, spices, garlic, parsley, lemon juice, olive oil, and vinegar being combined and whisked together to create a creamy chicken marinade.
  • Add chicken: Add the chicken thighs and toss until fully coated.
    2-2½ lbs. boneless, skinless chicken thighs
    Two-step collage showing boneless skinless chicken thighs being added to a Greek yogurt marinade and coated until fully covered.
  • 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.
    Side-by-side images showing marinated chicken thighs arranged in a baking dish before baking and baked until golden brown and cooked through.
  • Finish: finish with a squeeze of lemon juice, zest, and fresh parsley.
    lemon juice + lemon zest, extra parsley
    Overhead view of baked Greek yogurt lemon chicken in a casserole dish, garnished with lemon slices, parsley, and lemon zest.
  • Serve: serve in rice bowls, in pita, over salads, with potatoes, etc.
    Serving of Greek yogurt lemon chicken with roasted potatoes on a yellow plate, showing sliced chicken topped with parsley and served with pan juices.

Video

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

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