This dish is a celebration of bright, garden-fresh flavors. It relies on a classic technique: stuffing a fragrant herb paste directly under the skin of the chicken. This ensures the meat is infused with the zest of lemon, garlic, and oregano, while protecting the herbs from burning under the high heat of the broiler or grill.
The result is juicy, flavorful meat with crisp, golden skin. Served alongside a cool, tangy yogurt sauce that utilizes the same herb blend, it creates a perfect contrast of hot and cold, rich and bright. It is a simple, wholesome meal that feels right at home on a farmhouse table.
The Recipe
Yields: 4 Servings | Prep time: 20 minutes | Cook time: 25 minutes
Ingredients
- 2 large lemons
- 6 tbsp chopped fresh parsley, divided
- 3 tsp dried oregano, crumbled
- 1 tsp black pepper
- 4 large garlic cloves, chopped
- 1 tsp salt, plus more for seasoning
- 4 chicken breast halves (bone-in, skin-on)
- 2 tbsp olive oil
- 1 cup plain yogurt
Instructions
1. Prepare the Herb Paste Grate 3 teaspoons of peel from the lemon. Cut the lemons in half. Cut 4 center slices from one half and reserve for garnish. Squeeze enough juice from the remaining halves to make 2 teaspoons. In a small bowl, combine the grated lemon peel, 4 tablespoons of the chopped parsley, the dried oregano, and the 1 teaspoon of pepper.
2. Make the Garlic Paste Place the chopped garlic on a cutting board. Sprinkle 1 teaspoon of salt over the garlic. Using the flat side of a chef’s knife, mash and chop the garlic and salt together until it forms a fine paste. Add this garlic mixture to the bowl with the herbs and lemon peel. Mix well.
3. Season the Chicken Gently loosen the skin on the chicken breasts using your fingers, being careful not to tear it. Spread a generous 1 tablespoon of the seasoning mixture directly under the skin of each chicken breast. Rub the outside of the chicken skins with the olive oil and season lightly with salt and pepper.
4. Prepare the Sauce Take the remaining seasoning mixture left in the bowl and stir in the plain yogurt and the 2 teaspoons of reserved lemon juice. Mix until combined and set aside.
5. Cook Preheat your broiler or prepare a barbecue grill for medium-high heat. Broil or grill the chicken until it is cooked through and the juices run clear, about 12 minutes per side. The skin should be golden and crisp.
6. Serve Arrange the chicken on plates. Garnish with the reserved lemon slices and the remaining 2 tablespoons of fresh parsley. Serve immediately with the cool yogurt sauce on the side.
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Lemon-Herb Chicken with Yogurt Sauce
Bone-in chicken breasts are stuffed under the skin with a zesty paste of lemon, garlic, and oregano, then roasted until crisp. Served with a tangy yogurt sauce, it is a fresh, flavorful dinner for any season.
Ingredients
Instructions
Prepare the Herb Paste
-
Grate 3 teaspoons of peel from the lemon. Cut the lemon in half. Cut 4 center slices from one half and reserve for garnish. Squeeze enough juice from the remaining half to make 2 teaspoons. In a small bowl, combine the grated lemon peel, 4 tablespoons of the chopped parsley, the dried oregano, and the 1 teaspoon of pepper.
Make the Garlic Paste
-
Place the chopped garlic on a cutting board. Sprinkle 1 teaspoon of salt over the garlic. Using the flat side of a chef's knife, mash and chop the garlic and salt together until it forms a fine paste. Add this garlic mixture to the bowl with the herbs and lemon peel. Mix well.
Season the Chicken
-
Gently loosen the skin on the chicken breasts using your fingers, being careful not to tear it. Spread a generous 1 tablespoon of the seasoning mixture directly under the skin of each chicken breast. Rub the outside of the chicken skins with the olive oil and season lightly with salt and pepper.
Prepare the Sauce
-
Take the remaining seasoning mixture left in the bowl and stir in the plain yogurt and the 2 teaspoons of reserved lemon juice. Mix until combined and set aside.
Cook
-
Preheat your broiler or prepare a barbecue grill for medium-high heat. Broil or grill the chicken until it is cooked through and the juices run clear, about 12 minutes per side. The skin should be golden and crisp.
Serve
-
Arrange the chicken on plates. Garnish with the reserved lemon slices and the remaining 2 tablespoons of fresh parsley. Serve immediately with the cool yogurt sauce on the side.
