Greek Yogurt Chicken (low fat)
Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.
finely grated peel of a lemon
finely chopped, fresh
chopped finely, fresh
peeled and forced through a press
freshly ground or to taste
halves on the bone, skin removed
Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
Put the chicken into a dish and spread about ¼ cup of the yogurt sauce over the chicken.
Cover with plastic wrap and refrigerate several hours or overnight.
Cover and refrigerate the remaining yogurt sauce.
Place the chicken on a rack in a baking pan and bake in a preheated 375℉ (190℃) F oven 30 minutes.
Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
Spoon the yogurt sauce over the chicken and serve.