Combine the yogurt, olive oil, lemon juice, oregano, salt, and some freshly cracked pepper in a bowl. Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.

Add the chicken pieces and marinade in a gallon sized zip lock bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes. (TIP: ADD 2-3 TBSP OF WATER OTHERWISE THE MIXTURE WITH BE TOO THICK)

After marinating place chicken pieces in a 9x13 casserole dish. Do not cover. Bake at 375 degrees for 45 minutes or until thoroughly cooked.