Monday, February 17, 2014

Greek Lemon Chicken

Where has this week gone? Sheesh! Also, what have I done with it? Obviously I haven't been writing blog posts.  Well I'm here now and that's what matters, right? 

In an attempt to shed some of this weight  that I've put on through two polar vortex (what is the plural of vortex? Vortex's, vorti? Too much for me to think about) and way more snow that I have ever wanted to see, I am posting a recipe that's a little bit healthier.   Of course I'm using chicken thighs but still. 

I love, love, love Greek flavors. They are so robust and bright.  What is better than Greek oregano? Yum-o! I'm not normally a fan of Greek yogurt but I thought the tang from the yogurt and the lemon would compliment each other. Turns out they did! At least in my humble opinion. 

The Mediterranean diets are pretty popular and for good reason. The food is delicious!  It's rich in Omega 3's with Salmon and olives and I don't feel deprived when I'm eating foods like that. And now I want Salmon. Great. 

Enjoy this chicken with some sautéed kale, spinach or a green salad. 

Greek Lemon Chicken                                                       Printer Friendly


4 bone-in chicken thighs
3 tablespoons lemon juice
1/2 cup plain, Greek yogurt
1/4 cup olive oil
1 1/2 tablespoons dried oregano
2 teaspoons garlic powder
1/4 teaspoon white pepper

In a bowl, mix lemon juice, Greek yogurt, olive oil, oregano, garlic powder, white pepper and a pinch of salt. 

Place chicken in a plastic food storage bag and cover with the marinade. Massage the marinade into the chicken. Refrigerate for at least 1 hour.

Bake in a preheated 375 degree oven for 40 minutes or until juices run clear and internal temperature reaches 160 degrees. 

Place under the broiler until chicken has become golden brown, watching it closely to prevent burning. 

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