Pat the chicken tenders dry with paper towels. Trim away any visible pieces of tendon or excess fat. Dry chicken allows the yogurt marinade to cling rather than slide off.

In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and black pepper. The marinade should look smooth, thick, and evenly speckled with herbs.

Add the chicken tenders and turn them until every piece is evenly coated. Cover the bowl and refrigerate for 30 minutes. Do not marinate for longer than 4 hours, as prolonged contact with the lemon juice can make the surface texture soft.

Position a rack in the center of the oven and preheat it to 425°F (220°C). Line a 13-by-18-inch (33-by-46-cm) rimmed baking sheet with parchment paper or foil.

Lift each tender from the marinade, allowing the thick excess to drip back into the bowl. Arrange the tenders in a single layer with at least 1 inch of space between them. Discard the marinade that contacted the raw chicken.

Bake for 15 to 18 minutes, rotating the pan after about 10 minutes. The coating should appear set with lightly golden spots, and the juices should run clear. If the tenders vary significantly in size, begin checking the smallest pieces after 13 minutes.

Insert an instant-read thermometer into the thickest part of the largest tender. The chicken is safe to eat when it reaches 165°F (74°C). Remove smaller pieces as they reach temperature so they do not dry out.

Let the chicken rest on the pan for 5 minutes. Sprinkle with the chopped parsley, if using, and serve warm with lemon wedges and tzatziki.