🇬🇷 GreeceCatalog recipe
Chicken thighs marinated in garlicky yogurt and lemon then roasted until the coating turns into a burnished, tangy crust — juicier than a plain roast every time.
For 4 servings.
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Whisk the yogurt, garlic, lemon juice, olive oil, oregano, paprika, salt and pepper together in a large bowl.
Add the chicken thighs and turn to coat thoroughly in the marinade. Cover and refrigerate at least 1 hour, ideally overnight.
💡 The acid in yogurt is gentle — an overnight marinade won't turn the meat mushy the way lemon alone can.
Heat the oven to 200°C and line a baking sheet.
Lift the chicken from the marinade, letting the excess drip off, and arrange in a single layer on the sheet.
Roast until the coating is charred in spots and the chicken reaches 74°C inside, 30–35 minutes.
Rest 5 minutes before serving.
Marinating meat in yogurt is common across the eastern Mediterranean, valued for tenderizing as much as for flavor, and Greek home cooks apply the same trick to weeknight chicken. The yogurt coating catches and chars in the oven, leaving a craggy crust a dry marinade can't match.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.