Combine yogurt, oil, spices, red onion, parsley, and cilantro in a large ziplock bag. Knead bag to mix.
Add chicken quarters to bag and let marinate for at least two hours or overnight.
Preheat oven to 375℉.
Remove chicken from bag and discard marinade. Place chicken on a cooking rack over a pan that has been lined with parchment paper. Bake chicken, uncovered, for 50-60 minutes, or until meat thermometer inserted into the thickest part of the thigh reads 165℉ and juices run clear.
Turn oven to broil. Broil for 2-3 minutes to crisp up the skin, watching carefully to avoid burning.
I used canola oil in this recipe, but olive oil would also be good.
I like to put the chicken on a rack to get it up out of the juices which results in a crispier chicken.
If someone doesn’t have a rack, they could just cook it in the pan.
You could use this marinade on any chicken pieces and adjust cooking time accordingly.
This could also be cooked on the grill.
This chicken recipe is inspired by Turkish and Mediterranean flavors and could be named as such.