Greek Chicken

• 1.25 kg / 2.5 lb drumsticks and chicken thighs
• 6 garlic cloves, minced (~ 2 tbsp)
• 2 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 1/2 cup / 125 ml lemon juice
• 2 tbsp extra virgin olive oil
• 3/4 cup Greek yogurt
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Mix Marinade ingredients in a large bowl.
2. Add chicken and coat well. Marinade for 24 hours (3 hours minimum).
3. Preheat oven to 180C.350F.
4. Line a tray with foil (trust me), place rack on tray (optional).
5. Place chicken on rack (reserve marinade), skin side up. Bake 30 minutes,
6. Remove from oven. Brush with marinade - do not flip.
7. Return to oven for 20 minutes or until golden and a bit crispy. Give it a spray of olive oil just before it’s done if you want an extra crispy, shiny coat.
8. Rest for a few minutes before serving. Juicy and tasty enough to serve plain but extra great with tzatziki or even some plain yogurt.