Greek Yogurt Chicken

Instructions

1. Prepare the marinade
   In a large bowl, combine the Greek yogurt, minced garlic, olive oil, dried oregano, lemon zest, lemon juice, ground cumin, fresh dill, fresh mint, salt, black pepper, and red pepper flakes. Whisk together until well combined.
2. Marinate the chicken
   Add the chicken thighs to the yogurt mixture, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat and tenderize it.
3. Preheat and prepare
   Preheat your oven to 375°F (190°C). Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes while the oven heats up. Line a baking sheet with parchment paper or aluminum foil.
4. Arrange for baking
   Remove the chicken pieces from the marinade, gently shaking off excess yogurt but leaving a thin coating. Arrange the chicken pieces on the prepared baking sheet, skin side up, ensuring they are not touching each other.
5. Bake the chicken
   Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the chicken is golden brown and crispy on top and reaches an internal temperature of 165°F (74°C). For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
6. Rest and serve
   Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful. Garnish with additional fresh herbs and lemon wedges if desired.