1-First, whisk together all the marinade ingredients: ½ cup full-fat Greek yogurt, ¼ cup olive oil, zest of one lemon, ⅓ cup lemon juice, 4-5 cloves of pressed or minced garlic, 2 tablespoons dried Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon black pepper.

2-Toss the 1.5 pounds of boneless, skinless chicken thighs in the marinade until fully coated, then let it sit for at least 15 minutes at room temperature or refrigerate for up to overnight for deeper flavor.

3-Preheat the oven to 425°F (218°C) and line a baking sheet with foil for easy cleanup.

4-Arrange the chicken in a single layer on the prepared baking sheet.

5-Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before serving to keep it tender and flavorful.