Garlicky Greek Baked Chicken And Tzatziki

1/4 cup olive oil
Zest and juice of 1 lemon
4 cloves garlic, chopped
1 teaspoon dried oregano
1 teaspoon fresh chopped rosemary
2 tablespoons fresh chopped parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs
3 Persian cucumbers
1 cup full-fat yogurt
Juice of 1 lemon
1 clove garlic, chopped
1 tablespoon chopped dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

1. Preheat the oven to 400 F.
2. To prepare the chicken, add the olive oil, lemon zest and juice, garlic, oregano, rosemary, parsley, salt, and pepper to a large bowl. Whisk until well combined.
3. Add the chicken to the marinade and mix until coated. Marinate for no longer than 30 minutes.
4. Meanwhile, prepare the tzatziki. To start, grate the 3 cucumbers. Use paper towels or cheesecloth to squeeze out their excess liquid, then set aside.
5. In a separate mixing bowl, combine the yogurt, lemon juice, garlic, dill, salt, and black pepper. Mix in the drained grated cucumbers, then place the tzatziki in the fridge until ready to use.
6. Once the chicken has marinated, remove it from the marinade, pat the pieces dry, and add them to a baking dish covered with an oven-safe lid or foil. Bake for 25 minutes or until the internal temperature reaches 165 F.
7. Once the chicken has fully cooked, uncover the dish and bake for an additional 5 minutes to brown the exterior.
8. Serve the Greek chicken with the tzatziki sauce on the side.