3 tablespoons fresh oregano leaves or 1 ½ teaspoon dried
¼ teaspoon ground allspice
½ teaspoon coarse or kosher salt plus more to taste
½ teaspoon freshly ground black pepper plus more to taste
¼ teaspoon cayenne pepper
2 ½ pounds (6 to 8 pieces) chicken thighs
In a large bowl, combine the lemon zest and juice with the yogurt, garlic, oregano, cumin, allspice, salt, and pepper. Place the chicken in the marinade, cover with plastic wrap, and refrigerate for 8 to 12 hours.
Preheat the oven to 425°F. Roast the chicken for about 45 minutes until the chicken is cooked through and the tops are browned.