Greek Chicken

2 pounds organic chicken, cut into small pieces
1 cup plain full fat yogurt (I like to use goat’s milk yogurt - Redwood Hill Farm)
1/4 cup olive oil
2 lemons (zest and juice)
8 garlic cloves, minced
1 teaspoon Celtic sea salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh parsley, chopped

In a bowl, combine the yogurt with olive oil, garlic, zest and juice from 2 lemons, salt, black pepper, red pepper flakes, oregano, thyme, rosemary and parsley. Add chicken and let marinade for 1 hour or overnight.
Preheat the oven to 400F.
Place the marinated chicken on a baking pan in a single layer. Bake for 30 minutes or until chicken internal temperature is 165F.