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Baked Greek Lemon Chicken

Baked Greek lemon chicken with tender roasted chicken pieces and a caramelized lemon-oregano glaze. Roasted lemon slices and garlic sit in the pan drippings for glossy, herb-flecked flavor.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1 whole chicken, cut into pieces Use about 3-4 pounds bone-in chicken parts.
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 cracked black pepper to taste
Roasting aromatics and pan base
  • 2 lemons, thinly sliced
  • 1 cup chicken broth
  • 1 fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk olive oil, lemon juice, lemon zest, garlic, dried oregano, dried thyme, smoked paprika, salt, and cracked black pepper until evenly combined. Marinate the chicken in the mixture for at least 30 minutes.
Roast
  1. Preheat the oven to 425°F. Arrange the marinated chicken skin-side up in a large roasting pan or baking dish.
  2. Pour the chicken broth around the chicken. Tuck the lemon slices around and under the pieces.
  3. Roast for 40-45 minutes at 425°F. Baste with the pan juices once halfway through, until the skin is deeply golden and the internal temperature reaches 165°F.
Serve
  1. Spoon the caramelized pan drippings over the chicken before serving. Garnish with fresh oregano.

Notes

For best browning, keep the chicken skin-side up and avoid moving the pieces during roasting. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended for best texture. Dietary swap: use reduced-sodium chicken broth if you’re watching sodium.