4 cloves garlic
1 cup plain yogurt (not Greekstyle)
2 Tbsp olive oil
½ Tbsp dried oregano
½ tsp salt
freshly cracked pepper
1 lemon
½ cup fresh parsley (packed)
8 bone in, skin on chicken pieces (about 4 lbs.)

To make the marinade, mince the garlic and combine it with the yogurt, olive
oil, oregano, salt, and some freshly cracked pepper in a small bowl. Use a zester
or fine holed cheese grater to scrape about 1 teaspoon zest from the lemon. Add
the zest and about 2 tablespoons lemon juice to the marinade. Finely chop a large
handful of fresh parsley and stir it into the marinade as well.
2. Add the chicken pieces and the marinade to a gallon-sized ziplock bag and
remove as much air as possible before closing. Massage the bag to mix the
chicken and the marinade until all pieces are well coated.  Refrigerate the marinating chicken for 30 minutes.
3. When ready to bake the Greek Marinated Chicken, preheat your oven to 375ºF.
Place the chicken pieces so they are not overlapping in a large 9×13 inch casserole dish. Bake the chicken for 50-60 minutes, or until they are golden brown on top.
4. To serve, top your Greek Marinated Chicken with chopped fresh parsley or any
remaining lemon zest as garnishes.