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Greek-Style Yoghurt Marinated Chicken with Lemon and Vine Tomatoes

Find RSPCA Assured Chicken at Your Favourite Supermarket

RSPCA Assured Chicken Welfare

You can find out more about the higher welfare standards of chicken on RSPCA Assured farms.


  • Approx 590g of RSPCA Assured skin-on chicken thighs and legs
  • 1 large lemon or 2 small lemons
  • 250g vine tomatoes
  • 2 tablespoons plain organic yoghurt
  • 2 teaspoons dried oregano
  • 3 tablespoons lemon juice
  • 3 garlic cloves, peeled and minced
  • Olive oil
  • Salt and pepper to taste

This lemony roasted, yoghurt-marinated chicken is a flavoursome delight, inspired by the tastes of Greece. With just a little prep the night before, you’ll wow your guests with this succulent dish. For an even more authentic Greek twist, try adding black olives and feta chunks to your roasting tray when you add the tomatoes!

You could also buy a whole chicken and cut it into quarters for this recipe or use different cuts for different recipes. 


  • Between 30 minutes and 24 hours before you intend to cook, combine the lemon juice, olive oil, minced garlic, yoghurt, oregano, salt and black pepper in a large food-safe zip-lock plastic bag, or air-tight Tupperware
  • Add the chicken and thoroughly cover with marinade
  • If using a bag, place it in a bowl or dish to avoid spillages, and leave to marinade in the fridge until you are ready to cook
  • Preheat a large roasting tin in the oven at 190°C, fan oven 170°C/gas 5
  • With a sharp knife, slice the lemon
  • Place the chicken, skin side up in the tray, add the lemon slices and roast for 15 minutes
  • Remove the tray from the oven and add the tomatoes on top and in between the chicken pieces
  • Return to the oven and cook for a further 20 to 25 minutes or until the chicken is thoroughly cooked through and golden brown with crispy skin
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