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Tender Greek yogurt marinated chicken breast served with tagliatelle and roasted carrots and zucchini on a black plate

Marinated Oven Baked Chicken Breast with Yogurt

This Greek yogurt marinated chicken is tender, flavourful and wonderfully creamy, with a delicious combination of herbs, lemon and a lightly golden crust. Roasted vegetables add colour, freshness and texture, while the creamy marinade turns into a rich sauce as the dish bakes.
Served with tagliatelle, this easy chicken dinner recipe makes a satisfying family meal that feels a little special without requiring complicated preparation. The long marinade does most of the work, making the chicken exceptionally juicy and flavourful.
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Prep Time 20 minutes
Minimum marinating time 3 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Air-fryer, Chicken, Healthy
Servings 4 servings

Equipment

  • Large mixing bowl with lid
  • Fine grater/zester
  • Citrus juicer
  • Sharp kitchen knife
  • cutting board
  • Large frying pan or skillet
  • wooden spoon or spatula
  • 20 × 30 cm (8×12-inch) baking dish
  • Measuring spoons
  • vegetable peeler (optional, for the carrot)

Ingredients
  

For the marinade:

  • 4 chicken breasts (700-800 gr / 24-28 oz)
  • 200 gr (7 oz.) low fat Greek yogurt 2%
  • 1 lemon juice and peel
  • 1 Tbsp olive oil
  • ½ tsp each dry oregano dry spearmint, dry tarragon
  • 1 tsp salt
  • 1 Tbsp honey
  • pepper to taste

Other ingredients:

  • 1 large carrot
  • 1 large zucchini
  • 1 garlic clove
  • 2 Tbsp olive oil
  • 100 gr (3½ oz) low fat fresh cheese
  • 3 Tbsp Parmesan optional

Instructions
 

Marinate the chicken

  • Cut the chicken breasts into equally thick pieces (appr. 1cm thick). Grate the lemon peel finely and squeeze the lemon juice. In a bowl with lid mix the yogurt with all ingredients. Add the chicken breasts and mix well. Cover with the lid and keep refrigerated at least for 3 hours or over night.

Cooking instructions

  • Preheat the oven on 200°C (400℉).
  • Cut the carrot and the zucchini into julienne stripes (alternatively cut into four lengthwise and then in slices), chop the garlic finely. Fry the vegetables and the garlic in a pan with 1 Tbsp of olive oil until soft, then add into a high baking tin (20 × 30 cm / 8×12-inch ) and cook in the oven for appr. 15 minutes.
  • Remove the marinated chicken breast from the bowl, saving as much of the marinade as possible (remove the marinade from the meat with a spoon and save with the rest of the marinade).
  • In a pan heat 1 Tbsp of olive oil and fry the chicken breasts from all sides for 2-3 minutes on medium heat until slightly brown.
  • Remove the vegetables from the oven. Reduce the heat to 150°C (300℉). Add the chicken breast on top of the vegetables. Cover with the remaining marinade and sprinkle with Parmesan cheese (optional). Bake in the oven for 25-30 minutes.

Notes

Serve with tagliatelle.
Keyword Chicken Breast, easy, Greek Yogurt, healthy