Baked Greek Chicken

Baked Greek Chicken

This is lemony, tangy goodness. An easy weeknight dinner. Serve over rice with some homemade pita bread.

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Ingredients

  • chicken, boneless thighs
  • 1 cup plain Greek yogurt
  • 3 tbsp olive oil
  • 6 cloves garlic crushed and chopped
  • 3 tbsp lemon juice and zest
  • 1/2 tsp kosher salt
  • 1/8 tsp red pepper flakes
  • 1/4 cup fresh oregano, leaves chopped
  • 1/2 cup feta cheese, crumbled
  • smoked paprika
  • Williams-Sonoma lemon garlic seasoning

Instructions

In a bowl whisk together the plain Greek yogurt along with the olive oil, garlic, zest and juice from a lemon, the red pepper flakes, chopped fresh oregano, parsley and kosher salt and freshly cracked black pepper.

Pour the marinade over the chicken pieces and marinate for 30 minutes or up to 1 hour.

Preheat oven to 375°F. Use cooking spray or olive oil and coat the inside of a baking dish. Sprinkle with paprika, lemon-garlic seasoning and feta cheese.

Bake uncovered for 45 minutes-1 hour or until golden brown and chicken has 165°F internal temperature

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Lemon Glazed Yogurt Cake

Lemon Glazed Yogurt Cake

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Everyone has a go-to cake that they pull out for guests, baby showers, when you see that Meyer lemons are available… both of these occurred at the same time this week. I had 2 neighbors that I see when I am out walking and decided it was past time to have them to tea. We had tea at 5 but I am not a stickler for these sort of things. This is simple a wonderful cake. Moist and lemony. This is wonderful without Meyer lemons but if you get a chance try them. A cross between a lemon and a mandarin orange they are just wonderful. This was adapted from a recipe in the “New California Cook” which called for sour cream and lemon extract but I tweaked until I got it the way I wanted.

This can be made 3 days in advance and kept at room temperature, tightly covered. It also freezes well, tightly wrapped for up to 2 months.

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Cake
1 3/4 all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon of lemon zest (I used the zest of 2 lemons)
2 tsps of fresh lemon juice
1 cup plain greek yogurt

Glaze
3/4 cup powdered sugar
1/2 cup fresh lemon juice
2 tsp lemon zest

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  1. Preheat the oven to 350F. Butter and flour a 9 inch Bundt pan.
  2. Sift flour, baking soda and baking powder together in a bowl and set aside.
  3. In a mixing bowl, using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, lemon zest and juice and mix for about 2 more minutes.
  4. Reduce the speed to low and add half the flour mixture and mix until well combined. Add half the yogurt, and then the rest of the flour and then ending with the yogurt.
  5. Pour the batter into the prepared pan. Bake for about 35 to 40 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a plate. Make the glaze while the cake is still warm.
  6. To make the glaze sift the powdered sugar into a bowl. Add the lemon juice and zest, whisking to break up any lumps.
  7. Using a long skewer poke holes in the cake, almost going through the bottom. Brush on the glaze with a brush giving it time to absorb.