The Greek Chicken of my Dreams.

I am not exaggerating when I say that this is the best chicken I’ve ever made.


Glossy, char-y, caramelized, and sitting on a bed of golden, gorgeous saffron rice.

Look at that strand of saffron hanging on the chicken!!  This is positively salacious!

Saffron is normally super expensive, but did you know that Trader Joe’s has saffron for a really reasonable price?

Okay, here’s the recipe:

THE GREEK CHICKEN OF MY DREAMS (Of course it’s Greek. They do everything right.)

  • In a large mixing bowl, whisk together the following for the marinade: I wholeheartedly believe that you could use ANY amount of any of these key ingredients, and you would still have the most gorgeous chicken. So use what you’ve got. But I’ll give you a ballpark, just in case: 1/3 cup greek yogurt, 1/4 cup olive oil, 4 lemons, sliced (or zest and juice, if you want a more homogenous texture), 4-5 garlic cloves, rough-chopped, 1 Tablespoon (at least) dried oregano, and salt and pepper.
  • I like chicken with the bone in and the skin on, like leg-quarters or just breasts, but you can use any type of chicken you want. Clean, pat dry, and lightly salt the chicken, and place into the bowl of marinade. That marinade could make a lot of chicken, or a lot of sauce for a smaller amount of chicken. You get the picture.
  • Let the chicken marinate in the fridge for 30 minutes or so, or even just while you make your rice and maybe have a glass of wine. You know how I roll.
  • Cover a sheet pan with foil and you might want to spray it with cooking spray, just in case. Give the chicken some room. Leave lots of sauce on top of the chicken and make sure it’s fully coated.
  • Bake at 400 degrees for 1 hour. You might want to check it at 45 minutes, in case your oven cooks faster than mine.

This chicken turned out almost burnt. Which is exactly what I wanted. But if you don’t like burnt, crusty, crunchy pieces on top of soft, perfectly-cooked meat inside, you might want to cook it for less time.

Here’s how caramelized/burnt to the pan it was…


Which is why I recommend the foil/spray addition…

I cannot wait to make this chicken again. And again. And again….



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