Greek Marinated Chicken

Ingredients

• 1 cup plain yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 1/2 Tbsp dried oregano
• 1 medium lemon
• 1/2 tsp salt
• Freshly cracked pepper
• 1/4 bunch fresh parsley
• 3 1/2 to 4 lbs chicken pieces

Directions

1. In a bowl, stir together the yogurt, olive oil, minced garlic, oregano, salt, and a little freshly cracked pepper. With a zester or the small holes of a cheese grater, take just the yellow zest from the lemon and add it to the bowl. Squeeze in the juice from half of the lemon, about 1-2 Tbsp, and mix until everything is evenly blended. Give a big handful of parsley, about 1/4 bunch, a rough chop, then stir it into the marinade.
2. Put the chicken pieces and the marinade into a zip-top bag that holds a gallon. Press out as much air as you can, seal the bag well, and gently massage it so the marinade moves all around and coats the chicken. Tuck the bag into the refrigerator for 30 minutes.
3. Once the chicken has marinated for 30 minutes, cook it on a grill OR preheat the oven to 375 degrees if you are baking it.
4. For baking, arrange the chicken pieces in a large 9x13 casserole dish. Bake in the preheated 375 degree oven for 45-60 minutes, or until the top is golden brown.