½teaspoonfreshly ground black pepperplus more to taste
2 ½pounds(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 skin is nicely browned.