Recipe: Greek Chicken


By Jacquelyn Prater. I realize that I am late to the party, but guys, have you tried Greek yogurt!? This stuff is amazing! I am not much of a convert as to say it will replace all my sour cream needs, but the tang is great and the uses in the kitchen are virtually endless. This week I used it to make Greek chicken and I'm telling you it is incredible! My husband took it in to work for a potluck and it was gobbled up in no time. What a great change from traditional baked chicken!


  • 4 chicken thighs and 4 drumsticks, bone-in
  • 2 cups of nonfat plain Greek yogurt
  • 1/4 cup of olive oil
  • 4 garlic cloves, minced
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1 tbsp. fresh dill
  • 1/4 cup lemon juice
  • salt and pepper


  1. Mix all the ingredients (except the chicken) in a bowl and season with salt and pepper to taste.
  2. Add the chicken pieces to the bowl, coat and cover with plastic wrap. You can also put the chicken and marinade in a plastic bag.
  3. Place the chicken in the fridge for at least 30 minutes, no more than 2 hours.
  4. Remove chicken from bowl (or bag) and place in a glass baking dish.
  5. Bake chicken at 350 degrees for 50 minutes, or until cooked through.

Serve over a bed of couscous with with some lovely asparagus. Delicious!