There is a restaurant near my home that makes Greek chicken wings, they are delicious. My husband and I crave them often, they are a hard to resist cheat meal. When I came across this Greek marinated chicken recipe on Budget Bytes I had to try it since it looked similar to the wings. It was an easy recipe – I added a little to it and paired it with orzo and it turned out absolutely amazing. Definitely rivaled those wings from up the street!
Side note: I love the Budget Bytes site, I have made quite a few recipes they’ve shared and I have yet to be disappointed.
You can make the chicken without the orzo, but I have to say they paired perfectly.
– 1 cup plain yogurt (regular yogurt is fine, doesn’t need to be Greek yogurt)
– Italian parsley (fresh, chop about 1/3 of the bunch)
– 1/2 – 1 Tbsp Oregano (dried)
– 2 – 4 cloves garlic (minced)
– Salt & Pepper (about a 1/2 tsp each)
– 1 lemon
– 3 1/2 – 4 lbs chicken drumsticks
– 4 Tbsp butter (for the orzo)
– 1 16 oz. package orzo
– Feta for sprinkling on the chicken/orzo
In a bowl combine the first 5 ingredients, the yogurt through the s&p. Grab your lemon and grate lemon zest into the marinade. Then cut the lemon in half. Squeeze half of the lemon’s juice in the marinade. Save the other half of lemon for later.
Once you’ve mixed everything together get a freezer bag and place the chicken legs in, then cover them with the marinade. Squish it all around, make sure the chicken is fully covered and try to get the air out of the bag as best as possible. Place this in the fridge for at least a half hour. I left mine in the fridge all day, I prepped in the morning and it turned out awesome.
You will need to preheat the oven to 375. Put the chicken + marinade into a 9×13 pyrex and put that in the oven. It needs to bake for about 45 minutes – 1 hour. It will be golden brown when it is ready. Near the end of the bake time, prepare the orzo per the package instructions. Once the orzo is done, squeeze the other half of the lemon over it, add butter, and sprinkle some feta on it. Once the chicken comes out of the oven, sprinkle a little feta on that too and put it back in the oven for a couple minutes to get the cheese to melt a little over the chicken. When you make your plate, pour some of that delicious marinade from the bottom of the pyrex all over the orzo. Makes the orzo ridiculously rich and delicious!
You can make this even healthier and use less butter on the orzo, use fat free yogurt, or even skip the feta. But even if you make it as listed above, it’s not an especially naughty dinner. I finally found a healthier version of those naughty wings we love to splurge on. Score!