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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a garlic-oregano herb glaze and golden roasted skin. Chicken pieces are marinated, baked at high heat, then spooned with caramelized pan drippings and lemon slices for a glossy finish.
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Prep Time 15 minutes
Cook Time 45 minutes
marinating 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts) About 3–4 lb bone-in pieces for best juiciness and browning.
  • 0.33 cup olive oil
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and cracked black pepper to taste Season in the marinade; add more to taste.
Roasting add-ins
  • 2 lemons, thinly sliced Thin slices tuck under the chicken and caramelize in the drippings.
  • 1 cup chicken broth Poured around the chicken to create a roasting base and basting juices.
  • Fresh oregano for garnish Add after roasting for bright aroma.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, salt, and pepper until evenly combined.
  2. Marinate the chicken for at least 30 minutes, so the surface takes on a vivid lemon-herb aroma.
Roast to deep golden skin
  1. Preheat the oven to 425°F.
  2. Arrange the marinated chicken skin-side up in a large roasting pan or baking dish.
  3. Pour the chicken broth around the chicken and tuck lemon slices around and under the pieces.
  4. Roast for 40-45 minutes, basting with pan juices once halfway through, until the skin is deeply golden and the internal temperature reaches 165°F.
Finish and serve
  1. Spoon the caramelized pan drippings over the chicken before serving to glaze the surface.
  2. Garnish with fresh oregano for a fresh, herb-flecked finish.

Notes

For the best caramelized lemon-oregano glaze, let the chicken marinate uncovered in the fridge for at least 30 minutes so the surface stays able to brown. Store leftovers covered in the refrigerator for 3 days; freeze up to 2 months for best quality. For a lighter option, use skinless chicken pieces and reduce olive oil to 2 tbsp while keeping the same lemon and herb blend.