Yogurt marinated chicken is the ultimate way to achieve juicy, flavorful roast chicken with beautifully golden skin and tender meat. A tangy blend of yogurt, lemon, garlic, and warm spices infuses every bite, while the yogurt works to gently tenderize the chicken. With just a little preparation the night before, you can have a stunning oven-roasted chicken ready in under an hour.
Why You’ll Love This Recipe
This recipe delivers incredibly tender chicken thanks to the natural acidity of yogurt, which helps break down proteins for a melt-in-your-mouth texture.
It’s packed with Mediterranean-inspired flavor from lemon zest, garlic, oregano, mint, cumin, coriander, paprika, and nutmeg.
The marinade is simple to prepare and can be made ahead, making it perfect for busy weeknights or hosting guests.
It works beautifully for oven roasting but can also be adapted for grilling or sheet pan meals.
Leftovers are versatile and delicious in salads, bowls, wraps, or soups.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the yogurt marinade:
1 1/2 cups plain whole milk yogurt
Zest of 1 lemon
Juice of 2 lemons
1/4 cup extra virgin olive oil
10 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet Spanish paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
For the chicken:
1 whole chicken (3 1/2 to 4 pounds), cut into pieces
1 teaspoon kosher salt (for seasoning chicken)
1 tablespoon extra virgin olive oil (for greasing pan)
2 tablespoons fresh parsley, finely chopped
Directions
Make the marinade. In a large bowl with a lid, whisk together the yogurt, lemon zest, lemon juice, olive oil, minced garlic, oregano, mint, cumin, coriander, paprika, nutmeg, black pepper, and salt until smooth and well combined.
Prepare the chicken. Pat the chicken pieces dry with paper towels. Season generously with kosher salt, making sure to season under the skin where possible.
Marinate. Add the chicken pieces to the bowl and coat thoroughly with the yogurt mixture, lifting the skin slightly to ensure the marinade gets underneath. Cover tightly and refrigerate for up to 24 hours. For a shorter marination, allow at least 30 to 45 minutes in the refrigerator.
Preheat the oven. Position a rack in the center of the oven and preheat to 425°F (220°C). Lightly grease a rimmed baking sheet with olive oil.
Roast the chicken. Remove the chicken from the marinade and gently shake off excess. Arrange the pieces on the prepared baking sheet, leaving space between each piece. Roast for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast or thigh.
Finish and serve. Transfer to a serving platter and sprinkle with freshly chopped parsley. Serve hot with your favorite sides.
Servings and timing
Servings: 4 to 6 servings
Prep time: 15 minutes (plus marinating time)
Marinating time: 30 minutes to 24 hours
Cook time: 35 to 40 minutes
Total active time: About 50 to 55 minutes (excluding marinating)
Approximate calories per serving: 414 kcal
Variations
Use bone-in, skin-on chicken thighs and drumsticks instead of a whole chicken. About 3 pounds will work well.
For a smoky flavor, substitute sweet paprika with smoked paprika.
Add heat by mixing in 1 to 2 teaspoons of chili flakes or a spoonful of mild chili paste to the marinade.
Turn it into a complete sheet pan meal by adding chunks of bell peppers, zucchini, cherry tomatoes, and halved baby potatoes around the chicken before roasting.
Grill the chicken instead of roasting for a charred, smoky finish. Cook over medium heat until fully cooked through.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
You can also reheat gently in a skillet over medium-low heat with a small splash of water to prevent drying.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use Greek yogurt instead of regular yogurt?
Yes, but thin it with 2 to 3 tablespoons of water to achieve a smoother consistency that coats the chicken evenly.
How long should I marinate the chicken?
For best results, marinate overnight. If short on time, 30 to 45 minutes will still add good flavor and tenderness.
Can I marinate the chicken for more than 24 hours?
It’s best not to exceed 24 hours, as the acidity can start to affect the texture of the meat.
Can I use boneless chicken?
Yes, boneless thighs or breasts work well. Reduce the cooking time slightly and check for an internal temperature of 165°F.
Why does yogurt tenderize chicken?
Yogurt contains lactic acid, which gently breaks down proteins in the meat, making it more tender without making it mushy.
Do I need to rinse off the marinade before baking?
No, just shake off the excess marinade. Leaving a light coating helps create a flavorful crust.
What temperature should the chicken reach?
The internal temperature should reach 165°F (74°C) when measured in the thickest part.
Can I prepare this ahead for guests?
Yes, it’s perfect for entertaining because the marinating is done in advance. When ready, simply roast and serve.
What sides go well with this chicken?
It pairs beautifully with rice, roasted vegetables, fresh salads, or warm flatbread.
Can I grill this chicken instead of roasting?
Absolutely. Grill over medium heat, turning occasionally, until the chicken is cooked through and nicely charred.
Conclusion
Yogurt marinated chicken is a simple yet impressive dish that delivers incredible flavor and tenderness with minimal effort. The combination of creamy yogurt, bright lemon, bold garlic, and warm spices creates a beautifully balanced roast chicken that’s perfect for both weeknight dinners and special gatherings. With flexible variations and easy preparation, this recipe is one you’ll return to again and again.
Tender and juicy yogurt marinated chicken infused with lemon, garlic, and warm Mediterranean spices, then oven-roasted to golden perfection. A simple yet flavorful dish perfect for weeknights or entertaining.
Chicken: 1 whole chicken (3 1/2 to 4 pounds), cut into pieces
1 teaspoon kosher salt (for seasoning)
1 tablespoon extra virgin olive oil (for greasing pan)
2 tablespoons fresh parsley, finely chopped
Instructions
In a large bowl, whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, mint, cumin, coriander, paprika, nutmeg, black pepper, and salt until smooth.
Pat chicken pieces dry and season with 1 teaspoon kosher salt, including under the skin.
Add chicken to the marinade and coat thoroughly, ensuring marinade gets under the skin. Cover and refrigerate for at least 30–45 minutes or up to 24 hours.
Preheat oven to 425°F (220°C) and lightly grease a rimmed baking sheet with olive oil.
Remove chicken from marinade, shake off excess, and arrange pieces spaced apart on the baking sheet.
Roast for 35 to 40 minutes, or until internal temperature reaches 165°F (74°C).
Transfer to a serving platter and sprinkle with chopped parsley before serving.
Notes
Greek yogurt can be used; thin with 2–3 tablespoons water if needed.
Do not marinate longer than 24 hours to prevent texture changes.
Boneless chicken may be used; reduce cook time accordingly.
Grill instead of roasting for a smoky flavor.
Leftovers store in the refrigerator up to 4 days or freeze up to 3 months.
