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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a garlic-oregano marinade and a caramelized lemon-oregano glaze. Juicy roasted chicken pieces bake at 425°F with lemon slices and garlic in glossy pan drippings.
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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
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts) Use bone-in for best golden skin.
Marinade and glaze
  • 0.333 cup olive oil
  • 0.333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 cloves garlic, minced Minced so it infuses the pan drippings.
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.25 Salt and cracked black pepper to taste Season the marinade; add more before roasting if needed.
Roasting aromatics and liquid
  • 2 lemons, thinly sliced Thin slices tuck around and under the chicken for caramelization.
  • 1 cup chicken broth Poured around the chicken to create steam and glossy drippings.
  • 0.5 Fresh oregano for garnish Scatter right before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, dried thyme, smoked paprika, salt, and cracked black pepper until well combined. Marinate the chicken for at least 30 minutes so the flavors cling to the surface.
Roast at high heat
  1. Preheat oven to 425°F, then arrange the marinated chicken skin-side up in a large roasting pan or baking dish. Arrange the pieces so they have space for browning.
Add lemons and broth
  1. Pour chicken broth around the chicken and tuck lemon slices around and under the pieces. Keep lemon slices close to the surface so they caramelize in the pan drippings.
Bake and baste
  1. Roast for 40-45 minutes, basting with the pan juices once halfway through, until skin is deeply golden. Continue baking until the internal temperature reaches 165°F in the thickest piece.
Finish with glossy drippings
  1. Spoon the caramelized pan drippings over the chicken before serving. Garnish with fresh oregano to finish.

Notes

For the most caramelized lemon-oregano glaze, slice the lemons thin and roast at 425°F without covering. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months. For a dairy-free or gluten-free diet, this recipe is naturally compatible; swap the chicken broth for gluten-free broth if needed.