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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a caramelized lemon-oregano glaze and deeply golden roasted skin. Chicken pieces roast in broth with tucked lemon slices and garlic in the pan drippings for a glossy, herb-flecked 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts) Use bone-in for best skin-on roasting.
  • 0.3333 cup olive oil
  • 0.3333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and cracked black pepper to taste Season to preference.
Roasting aromatics and finish
  • 2 lemons, thinly sliced Thin slices tuck under and around the chicken.
  • 1 cup chicken broth Used to roast and create glossy pan drippings.
  • 1 Fresh oregano for garnish Add at the end for bright herbal aroma.

Equipment

  • 1 sheet pan

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 combined. Marinate the chicken 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. 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

Pro tip: marinate at least 30 minutes, then let the chicken sit uncovered for 5 minutes before baking so the surface roasts instead of steams. Refrigerate leftovers for up to 3 days; reheat covered at 350°F until hot. Freezing is not recommended due to lemon and skin texture. For a gluten-free swap, ensure your chicken broth is gluten-free—this recipe is otherwise naturally gluten-free.