Greek Marinated Chicken

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  Greek Yogurt (2%)(240g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(240g)
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  Oregano, Dried(8g)
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  Lemon
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  1/2 tsp salt ($0.02)
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  freshly cracked pepper ($0.05)
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  Parsley, Fresh
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  Chicken Thigh, Bone-In, Skin-On(1814g)

Instructions

1. 1Combine the Greek yogurt, olive oil, minced garlic, oregano, salt, and freshly cracked pepper in a bowl. Use a zester to scrape the lemon zest into the bowl, then squeeze and add juice from half the lemon (about 1–2 Tbsp). Stir until well combined, then fold in the roughly chopped parsley.
2. 2Place the chicken thighs and marinade into a gallon-sized zip-top bag, remove excess air, seal tightly, and massage to coat all pieces evenly. Refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
3. 3Preheat the oven to 375°F and arrange the marinated chicken thighs skin-side up in a 9×13-inch casserole dish, discarding excess marinade.
4. 4Bake over medium-high heat at 375°F for 45–60 minutes, until the skin is golden brown and the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
5. 5Remove the chicken from the oven and let rest for 5 minutes to allow juices to redistribute.
6. 6Divide the chicken evenly into 8 airtight containers while still hot, allowing any pan juices to cool slightly before sealing. Store refrigerated for up to 4 days or freeze for up to 3 months.