First Step: Marinate preparation: In a mixing bowl, whisk together ½ cup plain Greek yogurt, 3 tablespoons olive oil, chopped oregano, lemon juice and zest, crushed garlic, black pepper, salt, and red pepper flakes (if using). This marinade forms the flavor base and tenderizes the chicken.

Second Step: Prepare the chicken: Pat dry 1.5 to 2 lbs boneless chicken thighs or breasts to remove excess moisture for better searing. Place chicken pieces in a large bowl or resealable plastic bag. Pour marinade over, ensuring each piece is thoroughly coated.

Third Step: Marinate: Cover the bowl or seal the bag and refrigerate. Let the chicken marinate for at least 30 minutes, ideally 2 to 4 hours, but no longer than 8 hours to avoid mushy texture from the yogurt’s acidity.

Fourth Step: Oven preparation: Preheat your oven to 375°F (190°C) for gentle cooking or 425°F (220°C) for crispier skin. Grease a baking dish with olive oil or cooking spray to prevent sticking.

Fifth Step: Arrange and bake: Remove chicken from marinade, shaking off any excess but do not rinse. Arrange chicken pieces in a single layer, skin side up if applicable. Bake uncovered for 40–50 minutes at 425°F or about 45 minutes at 375°F, until chicken reaches an internal temperature of 165°F (74°C) and skin is golden and crisp if present.

Final Step: Rest and garnish: Allow chicken to rest for 5 to 10 minutes after baking to redistribute juices. Garnish with freshly chopped parsley. Serve with sides like couscous, warm pita bread, or fresh salad for a complete meal.