The Best Greek Chicken Recipe

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  • 1.25 kg / 2.5 lb drumsticks and chickèn thighs , bonè in skin on (Notè 1)
  • 6 garlic clovès , mincèd ( 2 tbsp)
  • 2 tbsp whitè winè vinègar (or rèd winè or applè cidèr vinègar)
  • 1/2 cup / 125 ml lèmon juicè
  • 2 tbsp èxtra virgin olivè oil
  • 3/4 cup Grèèk yogurt (I usè Farmèrs Union)
  • 1 1/2 tbsp drièd orègano
  • 1 tsp salt
  • 1/2 tsp black pèppèr
  • Sèrving (optional):
  • Plain Grèèk yogurt or Tzatziki
  • Frèsh orègano lèavès (optional)


Mix Marinade ingredients in a large bowl.
Add chicken and coat well. Marinade for 24 hours (3 hours minimum).
Preheat oven to 180C.350F.
Line a tray with foil (trust me), place rack on tray (optional).
Place chicken on rack (reserve marinade), skin side up. Bake 30 minutes,
Remove from oven. Brush with marinade – do not flip.
Return to oven for 20 minutes or until golden and a bit crispy. Give it a spray of olive oil just before it’s done if you want an extra crispy, shiny coat.
Rest for a few minutes before serving. Juicy and tasty enough to serve plain but extra great with tzatziki or even some plain yogurt.

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