📋 Instructions

1. 1Heat the oven — Preheat your oven to 425F (220C) and set a wire rack inside a rimmed baking sheet. Spray the rack well with cooking spray so nothing sticks.
2. 2Marinate the chicken — In a bowl, stir together the Greek yogurt, lemon juice, grated garlic, oregano, salt, and pepper. Add the chicken nuggets and toss until every piece is coated, then let them sit while the oven heats, about 10 minutes.
3. 3Mix the crumb coating — In a shallow dish, combine the panko, Parmesan, and a pinch of salt. Stir with a fork so the cheese is evenly distributed and no clumps remain.
4. 4Coat each nugget — Lift a nugget from the yogurt, let the excess drip off, and press it into the panko mixture, turning and pressing so it's fully covered. Set it on the prepared rack and repeat with the rest, leaving a little space between each.
5. 5Drizzle and bake — Lightly drizzle or spray the nuggets with olive oil. Bake at 425F (220C) for 15 minutes, until the tops look pale gold and you hear a gentle sizzle.
6. 6Flip and crisp — Use tongs to flip each nugget, then bake another 8 to 10 minutes at 425F (220C). They're done when deeply golden brown and the internal temperature reads 165F (74C).
7. 7Rest and serve — Let the nuggets rest on the rack for 3 minutes so the crust sets. Pile them on a platter and serve warm with tzatziki, lemon wedges, and a scatter of fresh oregano.