• In a large bowl, combine the Greek yogurt, olive oil, lemon juice, garlic powder, lemon juice, Italian seasoning, paprika, kosher salt, pepper and onion powder, stirring until blended.
• Add the chicken and coat thoroughly so that all pieces of chicken are evenly covered. Cover and refrigerate for at least 2 hours to overnight. Marinating overnight will give you the best flavor and tenderness. You can also place the chicken and marinade in a food storage bag to marinate.

Oven Directions

• When ready to cook, preheat the oven to 400F. Line a baking sheet with parchment paper or aluminum foil.
• Remove the chicken from the marinade and let any excess marinade drip off. Discard the remaining marinade.
• Arrange the chicken on the prepared baking sheet and roast for 25 minutes or until the juices run clear and a meat thermometer registers 165F.

Grilling Directions

• To grill, preheat your grill for direct heat cooking. Arrange the chicken, top sides down, on the grill and cook for 5-7 minutes. Turn and cook for an additional 5–7 minutes, depending on thickness, or until the chicken juices run clear and a meat thermometer registers 165F.

Pan-Searing Directions

• To pan-sear, heat 1 Tablespoon olive oil in a skillet or cast-iron skillet over medium heat. Add the chicken, top sides down, and cook for 6-8 minutes. Turn and cook for an additional 6-8 minutes or until the chicken juices run clear and an instant read thermometer registers 165F.
• Let the chicken rest for 5 minutes before serving to allow the juices to be redistributed.
• Garlish with chopped parsley, if desired, and serve with lemon wedges.