Rosemary Greek Chicken with Garlic Yoghurt Sauce
Juicy rosemary chicken roasts until golden while a tangy garlic yoghurt sauce adds cool contrast. This easy Greek-inspired dinner delivers crisp edges, tender centers, and bold flavor with minimal effort. Perfect for weeknights, it pairs beautifully with salad, rice, or warm flatbread.
Equipment
- Mixing bowl
- Whisk
- Baking Dish
- Oven
- Tongs
- Knife
- Cutting board
Ingredients
Chicken
- 4 pieces bone-in chicken thighs or breasts (about 800g), skin on
Marinade
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Garlic Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
For Serving
- Fresh herbs, salad, or flatbread
Instructions
- Preheat oven to 200°C (400°F). Pat chicken dry for better browning and crisp texture.
- Mix marinade ingredients in a bowl until fragrant and glossy. Coat chicken evenly, massaging under skin if possible.
- Place chicken skin-side up in a baking dish. Roast for 30–35 minutes until golden, juices run clear, and edges crisp.
- While chicken cooks, whisk yoghurt, garlic, lemon juice, and olive oil until smooth and creamy.
- Rest chicken for 5 minutes to retain juices. Spoon sauce generously over or serve alongside.
- Garnish with herbs and serve with salad or flatbread for easy assembly and balanced flavor.
Notes
For crispier skin, broil chicken for 2–3 minutes at the end. Prefer softer texture? Cover loosely while roasting. Chill sauce briefly for thicker consistency. Adjust garlic and herbs to taste. Store leftovers in an airtight container up to 3 days; reheat gently to avoid drying.