I'm watching the snow on the East Coast and feeling like I need to make some comfort food. This chicken, with a nice rice pilaf and some roasted carrots with feta! And I have all the ingredients--not that I'd have to go out in the snow to get any of it:)
1 1/2 lb chicken pieces, skinless
1 C plain, non fat Greek yogurt
4 cloves garlic, minced
1 Tbsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 lemon, zested and juiced
1 lemon, sliced
3 sprigs fresh rosemary
Place the chicken in a ziploc bag.
Combine the yogurt, garlic, oregano, basil, thyme, lemon zest and lemon juice in a small bowl. Mix until well combined.
Place the yogurt mixture in the bag with the chicken and rub the marinade over the chicken.
Refrigerate for 30 minutes – 4 hours. Flip halfway through, making sure to rub the marinade over the chicken again.
Preheat the oven to 375 degrees F.
Lightly grease a baking dish.
Place the chicken in the baking dish and add the sliced lemon and rosemary.
Bake for 20 minutes, covered.
Remove the cover and bake for another 25-30 minutes, depending on the size of your chicken pieces. Chicken is done when juices run clear.
Photo and recipe courtesy of www.laaloosh.com