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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a glossy lemon-oregano glaze that caramelizes in the pan while the chicken roasts until deeply golden. Lemon slices and roasted garlic tuck around the pieces for a bright, Mediterranean flavor in every bite.
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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 pieces and marinade
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts) Use bone-in pieces for crisp, deeply golden skin.
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 cloves garlic, minced Minced garlic helps the glaze caramelize in the pan drippings.
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.25 tsp Salt and cracked black pepper to taste Season to taste; amount varies by preference.
  • 2 lemons, thinly sliced Thin slices tuck under and around the chicken.
  • 1 cup chicken broth Added to the pan for juicy roasting and drippings.
  • 1 Fresh oregano for garnish Add right before serving for best aroma.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and cracked black pepper until evenly combined. Marinate the chicken for at least 30 minutes so the flavor clings to the pieces.
Roast at high heat
  1. Preheat oven to 425°F and arrange the marinated chicken skin-side up in a large roasting pan or baking dish. Position the lemon slices to tuck around and under the chicken pieces.
  2. Pour chicken broth around the chicken to keep the pan drippings glossy while roasting. 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 right before serving to coat the roasted lemon and herb glaze. Garnish with fresh oregano for a fragrant, herb-flecked finish.

Notes

For maximum caramelized drippings, use bone-in chicken and keep the skin-side up during roasting. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a lighter option, replace half the olive oil with an equal amount of low-sodium broth or lemon-olive oil mix and use skinless thighs instead of bone-in skin-on pieces (browning will be slightly less dramatic).