Greek Lemon Yogurt Baked Chicken Recipe Is Moist & Juicy to the Bone (One Pan) by Jan Mostrom

Greek recipes are some of my favorites! This delicious moist lemon yogurt baked chicken recipe is no exception. This easy chicken dinner is incredibly easy to make; you just have to allow some time for the delicious marinade to sink in and really coat this chicken.

I assemble the marinade, marinate the chicken and bake the thighs all in the same pan so not only is this a great tasting dish, but the cleanup is super easy. To make this Greek chicken you will need boneless chicken thighs, Greek yogurt, olive oil, fresh garlic, a lemon for juicing, salt, dried oregano, paprika and black pepper.

Serve this moist and juicy baked marinated chicken with your favorite grain and vegetable. I served mine with broccoli cheese dunkers and quinoa cauliflower and feta salad.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: Greek
Prep Time: 10 minutes plus 1 to 2 hours to marinate
Cook Time: 30 to 50 minutes
Total Time: 2 to 3 hours
Servings: 4

Ingredients

• 8 boneless skinless chicken thighs
• 1 cup Greek yogurt
• 1/4 cup olive oil
• 5 cloves garlic, minced or pressed
• 1 large lemon, juiced
• 2 teaspoons salt, or to taste
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• black pepper, to taste

Optional Toppings

• tzatziki
• fresh parsley
• crushed red pepper flakes

Helpful Products

• Greek Cookbooks
• Tongs
• Mixing Spoon
• Lemon Juicer
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Airtight Containers
• 13x9-inch Baking Pan

Recipe Notes

• You can use chicken breasts, or bone-in chicken thighs in this recipe. Make sure the internal temperature of your chicken reaches 165 degrees F. Breasts and boneless thighs will take less time than a bone in thigh.

• Use whatever kind of paprika you have on hand.

• Store any leftovers in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. Put the yogurt, olive oil, garlic, lemon juice and spices into a 13x9-inch baking pan (or similar size baking dish). Stir to combine. 
2. Add the chicken to the pan and move it around and turn it over to make sure it is coated completely with the yogurt sauce. Cover and place in the fridge for 1 to 2 hours to marinate.
   
3. Remove chicken from the fridge and let it sit at room temperature for 30 minutes. When your chicken has been out for 20 minutes, preheat the oven to 375 degrees F. Place the chicken in the oven and cook until done, about 30 to 40 minutes for boneless thighs and breasts, and a bit more if you have the bone in.
   

Nutrition Facts Per Serving

Calories: 524

Total Fat: 28.2g

Saturated Fat: 6.3g

Cholesterol: 179mg

Sodium: 1344mg

Total Carbohydrate: 5.4g

Dietary Fiber: 1.3g

Total Sugars: 1.8g

Protein: 61.1g

Vitamin D: 0mcg

Calcium: 82mg

Iron: 3mg

Potassium: 596mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.