Monday, August 23, 2010

Greek Chicken with Feta Yogurt Dipping Sauce

I love greek food and the flavors of this dish take me back to one of our absolute favorite places to eat in our old college town. If you haven't used fresh oregano before definitely give it a try it is very different than the dried stuff. Use whatever chicken you have on hand, preferably with the skin on the retain moisture and increase the flavor.

1-2 lbs chicken (whatever you have on hand)
3 large sprigs of fresh oregano, removed from stem and chopped
1/2 lemon, juiced
1 clove garlic, divided
1 container plain greek yogurt
1/2 cup crumbled feta
1/3 cup finely diced cucumber (english cucumbers work best for this)

Marinate Chicken in a large bowl with oregano, 2 tablespoons greek yogurt, lemon juice and 1/2 clove garlic, stir to combine. Make sure to stuff some of the mixture underneath the skin. Allow to sit 30 minutes.
Bake for 45 minutes on 375. Meanwhile, in a small bowl, combine remaining greek yogurt, feta, other 1/2 garlic clove, pepper and cucumber. Once chicken is done, serve with feta sauce and sides of your choice. Enjoy!

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