This is just about the easiest recipe ever. Zero challenge. Unless of course you find handling raw chicken challenging…which I know some do. The great thing about this recipe for me was that unlike last week's recipe, this one left me with almost four days of left overs and I discovered that it reheats really well. One of my problems with trying not to go out for lunch at work is that I will bring lunch and then decide I'm not in the mood for it. Whether it doesn't really reheat well, isn't quite good enough to resist trekking to I-10 for Jason's or Chili's, or because I just feel like I need to get out of the office, the quality of my left overs is the deciding factor within my lunch decision making paradigm. This recipe won out two days in a row, so I'm calling it a success. Here's how I made it:
|You start with 1 cup of plain yogurt.|
I thought for sure this was a typo. Shouldn't I use Greek yogurt for, you know, Greek chicken? I almost bought it, but decided to trust the recipe.
|Four cloves of garlic - I <3 garlic="" my="" press.="" td="">3>|
|Half a lemon with its zest.|
|1/2 a TBS of dried oregano, 1/2 tsp of cracked pepper (I didn't measure this part)|
The recipe calls for a 1/4 a bunch of parsley but I didn't have any so I skipped it. Next time I'll be sure to add it because I think it would be a nice addition to the texture.
|Place chicken pieces in a bag to marinate.|
|Bake at 375 for 45-60 minutes - really mine only took about 40 minutes.|
|And I forgot to use aluminum foil. Boo.|