Greek Marinated Chicken

Mix everything except the chicken pieces together in a bowl.

Place chicken in a gallon size ziploc bag. Add marinade. Seal bag, squeezing out as much air as possible. Squish bag around to distribute marinade evenly to all chicken pieces.

Lay flat on a plate. Refrigerate at least 2 hrs, up to overnight.

When ready to bake: Preheat oven to 375F. Arrange chicken in a single layer, skin side up, in a 9x13 inch baking dish. Bake uncovered 45-60 minutes or until chicken is cooked through.

Serve with any number of delicious sides, pasta, couscous, quinoa, and roasted potatoes are all good. Enjoy!

See notes below

Boneless skinless chicken can be used too, but remember because there is no added weight from bones and skin this means 2 lbs is more pieces of chicken. The marinade will work for a few extra pieces, but you may need a bigger (or second) baking dish.