Marinated Greek Seasoned Chicken baked in the oven, and rested for 15–20 minutes. Sprinkle more Greek Seasoning or Lemon Pepper over the Chicken before serving.
Servings: 4 portions
Equipment
- 1 Ziploc bag or bowl for marinating
- 1 Roasting Pan
- 1 Stick Blender
- 1 Glass Jar Just large enough to fit the blender in
Ingredients
- 4 Chicken Quarters - Legs and/or Thighs
Instructions
- Break the Garlic up into cloves and add them to the Jar. Place a lid on and shake aggressively. Empty onto the counter. The skins should come off most of them.Clean the Jar out and place the peeled Garlic cloves back into the Jar.
- Add Lemon Juice & White Wine if using. Purée the mixture with a Stick Blender. Add Extra Virgin Olive Oil and purée again. Empty into the marinating bowl. Add Greek Seasoning & Yogurt, mix well.
- Chop the Chicken to separate the thighs from the legs, clean and trim. Place the Chicken & Marinade into a container or a Ziploc bag and refrigerate for a minimum of 2 hours.
- Take the Chicken out of the Fridge while you preheat the oven to 375 F. Transfer the chicken to a roasting pan, presentation side down, reserving some of the marinade to brush the chicken halfway through.
- Cook for 25 minutes. Flip the Chicken over, presentation side up and brush or drizzle more marinade on top. Cook another 20 minutes. Shut the oven heat off but leave the chicken in the oven for 15 - 20 minutes.Season with more Greek Seasoning or Lemon Pepper. Optionally, with some Parsley to Garnish & Lemon Wedges.
Notes
If using wine, this can be added in amounts anywhere from 1 Tbl to 1/4 C. Use a good drinkable White Wine or use Goya White Cooking Wine, but in very small amounts since this has Salt already added.