- 2 whole chickens, cut into quarters and the wings removed
- 1/2 c greek yogurt
- 2 tbs lemon juice
- 2 tbs olive oil
- 5 garlic cloves, minced
- 1/4 c red onion, minced
- 4 tbs fresh oregano, chopped
- 4 tbs fresh parsley, chopped
- 2 tbs fresh thyme, chopped
- 1 tbs salt
- 1/2 tsp cayenne
- 1/2 tsp cracked black pepper
- olive oil cooking spray or additional 1-2 tbs olive oil for brushing
- At least 4 hours (but preferably a day ahead!), mix up the marinade. In a bowl, whisk greek yogurt, lemon juice, garlic, onion, olive oil, herbs, 2 tsp of salt, cayenne, and black pepper. Toss chicken to coat and marinate in the refrigerator in a large, sealable ziplock bag.
- Preheat oven to 400. Line a cookie sheet with foil, then place a rack over the pan (as pictured).
- Remove chicken from the marinade and blot dry with paper towels. Arrange skin side down on the rack with some room between each piece. Spray with olive oil spray (or brush with olive oil) and sprinkle with salt. Flip the pieces and repeat. Bake at 400 for about 45 minutes or until the skin is golden brown and a meat thermometer inserted into the center of the thickest piece reads 160 F.
I'm reluctant to post macro counts on this recipe, since the calorie and nutrient content in each piece will differ from white meat to dark meat. So suffice to say, with minimal added fat and extra calories, this is a dish that stays true to the main ingredient and will line up quite well with whatever the generally accepted nutrition information the baked chicken part you're indulging in is listed at.