Greek Chicken

Ingredients

• 1.25 kg / 2.5 lb drumsticks and chicken thighs, bone in skin on (Note 1)

Marinade:

• 6 garlic cloves, minced (~ 2 tbsp)
• 2 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 1/2 cup / 125 ml lemon juice
• 2 tbsp extra virgin olive oil
• 3/4 cup Greek yogurt (I use Farmers Union)
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Serving (optional):

• Plain Greek yogurt or Tzatziki
• Fresh oregano leaves (optional)

Steps

1. Combine all the marinade ingredients in a large bowl.
2. Turn the chicken through the marinade until well coated, then marinate for 24 hours (3 hours minimum).
3. Bring the oven to 180C/350F.
4. Cover a tray with foil and, if using one, set a rack on the tray.
5. Keep the marinade for later and arrange the chicken skin-side up on the rack. Bake for 30 minutes.
6. Take the chicken out and brush on the marinade; do not turn the pieces over.
7. Put it back in the oven for 20 minutes or until golden and slightly crisp. For an extra-crisp, shiny coating, you may spray it with olive oil just before it is done.
8. Let the chicken rest a few minutes before serving. It is juicy and tasty served plain, and also goes well with tzatziki or plain yogurt.