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Oven Roasted Greek Chicken Breasts marinated in an herb and garlic yogurt sauce then slow roasted to juicy perfection. This incredibly flavorful recipe is so versatile you can make it with any variety of chicken pieces or even a whole bird.
Mediterranean inspired meaty marinated chicken breasts
There’s no boring chicken here! This chicken has so much flavor and the juicy, tender meat with crispy skin is sure to appeal to the whole family. You’ll want to put this on your regular dinner rotation.
Do you love easy and flavorful dinner recipes? Me too! If you’re a little tired of the same old boring bird, jump on down and print this recipe. I can’t wait for you to try it!
What’s the best kind of poultry to use in this Greek chicken recipe?
I prefer to keep the chicken pieces all the same size for even cooking. I often use thighs or breasts, but this will also work for legs or even quarters. You can also use this marinade for grilling skinless chicken breasts or thighs, and these incredibly tender chicken skewers too. It’s all great!
Ingredients needed to make Greek Chicken:
For the marinade:
- plain whole milk Greek yogurt
- olive oil
- lemon juice
- lemon zest
- white balsamic vinegar
- fresh or dried oregano leaves
- fresh or dried thyme leaves
- garlic
- salt
- pepper
- red pepper flakes
- olives, optional for adding in at the end
For the chicken:
- bone-in, skin-on chicken breasts, thighs, legs or quarters work well. You can also prepare an entire chicken with this same marinade.
How to make Greek Chicken:
- First, combine all the Greek chicken marinade ingredients in a large zipper bag.
- Next, loosen the skin on top of the chicken pieces and spoon some of the marinade under the skin. Place the chicken in the bag, seal and refrigerate for at least 4 hours or up to 24 hours.
- Remove the chicken from the refrigerator 30 minutes before you’re ready to bake. Preheat the oven. Place the chicken skin-side up in a roasting pan or large oven-proof skillet.
- Roast the chicken, uncovered, until it reaches an internal temperature of 165 degrees F on an instant read thermometer.
- Add olives to the pan, drizzle the chicken with the juices and serve.
Make Oven-Roasted Greek Chicken Breasts for an easy weeknight family meal.
When I’m feeling really uninspired I sprinkle a little seasoned salt blend or Mrs. Dash on the chicken and call it dinner. But when I manage to think about dinner early in the day, or even the day before, I whip up this easy marinade and let it work the magic on my favorite chicken breasts.
Once marinated for at least 4 hours or up to 24, all you have to do is put it in an oven-proof dish and pop it in the oven! While the chicken roasts in the oven steam some vegetables or make a quick Greek salad. Dinner’s done.
Even though this recipe is simple enough for a weeknight meal, it also makes an impressive dinner party main course. With all the prep work done well in advance, you’ll have more more time to finish the meal without feeling stressed.
Toss in a few olives at the end for nice visual appeal and a nice briny flavor. The aroma of the fresh herbs and garlic is amazing, practically enticing everyone to the dinner table in record time.
Why use yogurt in the marinade?
Yogurt has always been revered as a healthy way to start the day. In addition to being high in protein and loaded with calcium, vitamins and probiotics, yogurt can also tenderize meats and chicken.
In an article by Tommy Werner, he describes how the microbes and lactic acid in yogurt are responsible for breaking down the proteins in chicken, making it tender and moist.
The active bacteria in Greek yogurt works slowly to tenderize the chicken without making the flesh mushy and soft. This mild form of lactic acid is a favorite with Middle Eastern and Indian inspired recipes too.
You’ll find yogurt is also used to marinate our luscious Indian Butter Chicken Recipe and this popular and flavorful Chicken Tikka Masala recipe too. Yogurt’s not just for breakfast bowls and smoothies!
Thanks for PINNING!
Oven-Roasted Greek Chicken Breasts
Ingredients
For the marinade:
- ½ cup plain Greek yogurt
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- zest of 1 lemon
- 1 tablespoon white balsamic vinegar
- 2 tablespoons fresh oregano leaves chopped (or 2 teaspoons dried)
- 1 tablespoons fresh thyme leaves or 1 teaspoons dried
- 6 medium garlic cloves minced
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
For the chicken:
- 4 bone-in skin-on chicken breasts
Instructions
- Combine all the marinade ingredients in a large ziplock bag. Loosen the skin on top of the breasts by poking a finger under between the skin and breast making a small opening. Don’t detach it completely. Spoon a little marinade into the pocket and smash it around to distribute. Place the chicken breasts in the bag with the remaining marinade, turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
- When ready to roast, remove the bag of chicken from the refrigerator and let it rest at room temperature for 30 minutes. Meanwhile, preheat oven to 375°F. Place chicken breasts skin-side up in a roasting pan or large oven-proof skillet.
- Reserve marinade to baste chicken halfway through roasting if desired..
- Roast the breasts (uncovered) until they register 160°F, about 50-60 minutes depending on the size of the pieces. Baste with additional marinade halfway through roasting if desired. Remove the pan from the oven and spoon the pan juices over the top of the chicken. Serve and enjoy!
Recipe Notes
- This marinade works great for grilled boneless, skinless chicken and skewers too.
- If you use bone-in thighs or legs, adjust roasting time to allow for smaller pieces.
Nutrition
What to serve with Greek Chicken
Greek Lemon Potatoes are the perfect side dish with this chicken along with a nice fresh green vegetable or salad.
If you’re lucky enough to have leftovers, remove the chicken from the bone, chop and add to a salad bowl with fresh tomatoes, feta cheese, cucumbers and a dollop of tzatziki. Serve with pita bread for scooping every last bite.
Dianne says
I am dairy intolerant. Would non-dairy yogurt work in place of the Greek yogurt?
Tricia Buice says
Hi Dianne. I haven’t tested this recipe with non-dairy yogurt but I think it’s worth a try! Let us know how it turns out. Thanks!
leah says
I am wanting to do a greek night dinner/part for over 20 people. What suggestions would you make in
cooking that many breasts ? Do you think they would cook okay in the oven.
Tricia Buice says
Hi Leah. I’m so glad you reached out with this question. I think baking that many chicken breasts will be fine but I would allow for a longer time in the oven. Two sheet pans might work well and you can rotate the pans halfway through. Or, if you have a grill, perhaps you’d like to try a similar recipe that can be prepped ahead making for easy grilling and serving. Check out our recipe for Grilled Greek Chicken Recipe. You might also want to check out this crazy good Greek Layered Hummus Dip. Everybody loves it! Good luck and thanks for trying our recipes!
Melinda says
So delicious and tender. Replacing our fave Greek chicken recipe with this one! Didn’t have white balsamic so used regular. Served with Greek lemon potatoes, spring asparagus and toasted bread points with feta and Greek cheese melted on top. Lovely meal! Thank you!
Tricia Buice says
Thank you Melinda! Your sides sound heavenly and the toast with feta and Greek cheese sounds fantastic. Bravo! Thank you 🙂
Lara says
Could this be made in an instant pot?
Tricia Buice says
Hi Lara! What a great question 🙂 I bet this marinade would be perfect for chicken in the instant pot. However I have not tried it so I can’t give you any guidance. Enjoy!
Lori A. Houck says
I prepared this dish and strictly followed the recipe. The stated cooking time was too long and the chicken was dry and did not have much flavor. I was a little disappointed. I don’t think it was the chicken itself as I used a high quality brand, Bell and Evans.
Tricia Buice says
Thanks for the feedback Lori. I am very surprised because I’ve never had this issue with this recipe. There is so much flavor in the chicken and it’s juicy and tender every time. Thanks for trying it – sorry it didn’t work out for you. Perhaps your chicken breasts were smaller than mine.
Renee says
Wow! I almost didn’t make this because of your comment. I’m so glad that I decided to go ahead and make it. It was an explosion of flavor and super moist. I will be making it again.
Tricia Buice says
So glad you tried it Renee! This is a favorite of mine – so much flavor and the chicken is very juicy. Not sure what went wrong for Lori – but this recipe is a keeper 🙂
Nancy Long says
possibly your oven runs too hot – I always use an oven thermometer
Rhonda says
We usually cook our chicken on the grill but due to -10 temperature I was browsing ways to cook it indoors. This recipe caught my eye immediately because we love Mediterranean flavors. I only had time to let it marinate for 3 hrs, but it was still delicious! I’ll definitely put this recipe in our rotation, but I’ll be better prepared to let it marinate longer. Maybe once the temperature rises we’ll give it a try on the grill ?
Thanks for sharing
Tricia Buice says
Thanks so much Rhonda – I LOVE this chicken and putting it on the grill is something I’m looking forward to as well. We were down to 9 degrees last night – so cold! Stay warm and thank you for trying our recipe, and for taking the time to let us know how it turned out for you. Outstanding!
Abbe@This is How I Cook says
This does sound so good. And thanks for reminding me that I best start thinking about dinner. I do believe I have some chicken breasts I can marinate. Perhaps Greek style?!
Tricia Buice says
This chicken is so delicious Abbe – hope you’ll give it a try!
Susan says
This reminds me of a mayo-marinated chicken breast recipe that we grill that is so delicious too! I’d love to try your yogurt marinade in a recipe that’s indoor friendly (she says while looking out at 6 inches of snow on the ground) 🙂 Thank you, Tricia!
Tricia Buice says
I bet you are getting some snow this weekend Susan. We enjoyed 8 inches last weekend but are so over it now – haha. Enjoy this chicken – it’s so good!
Liz says
I collect loads and loads of dessert recipes, but what I really need are more dinner ideas! This Greek chicken is perfect! Love the crispy skin and all the flavorful herbs!!! YUM.
Tricia Buice says
Thanks Liz – this is a recipe you’ll want to put on repeat! SO good 🙂
sue | the view from great island says
Love your chicken and also loooove that pan, I’m off to check it out :)))
Tricia Buice says
Thanks Sue! The pan is a keeper and my favorite kitchen tool these days.
Jennifer @ Seasons and Suppers says
I love Greek flavours, so I can’t wait to try this one. It looks perfect. Always looking for new ways to cook up chicken 🙂
Tricia Buice says
We were on the same page today Jennifer. Love chicken breasts for dinner and would love to try your one pan recipe 🙂
mimi rippee says
This is wonderful! Such a pretty dish. Don’t you just love white balsamic? Sometimes you don’t want the “brown.”
Tricia Buice says
I love using white balsamic vinegar in my recipes Mimi – so much flavor in those tiny bottles 🙂 Thanks!
Em says
Could I make this with bone in thighs?
Tricia Buice says
Yes you can Em – use any kind of chicken pieces you want. Enjoy!
angiesrecipes says
This looks amazingly delicious with that yoghurt marinade, Tricia. Going to market later and I am going to get some chicken breasts to try this because it is too good to miss in life!
Tricia Buice says
I’m so glad you are going to try this Angie. It’s got so much flavor and is so tender and juicy. Thanks so much!
Chris Scheuer says
These look fantastic, Tricia! I can’t wait to pick up some chicken breasts and try this recipe. Who needs rotisserie chicken? This looks so much better!
Tricia Buice says
Thank you Chris! Bet you love it too 😉