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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a golden, caramelized lemon-oregano glaze, roasted until the skin is deeply browned and the pan drippings turn glossy. Chicken pieces roast with tucked lemon slices and roasted garlic 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
  • 1 whole chicken, cut into pieces or 3-4 pounds bone-in chicken parts
olive oil
  • 0.3333333333 cup olive oil
lemon
  • 0.3333333333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 lemons, thinly sliced
garlic
  • 6 garlic, minced
oregano
  • 2 tsp dried oregano
  • 1 fresh oregano for garnish
thyme
  • 1 tsp dried thyme
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 1 salt and cracked black pepper to taste
broth
  • 1 cup chicken broth

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and cracked black pepper until evenly combined. The mixture should look like a thin, fragrant herb-lemon marinade.
  2. Add the chicken pieces and toss to coat, then marinate for at least 30 minutes. Cover and rest until the surface looks slick and lightly thickened with the marinade.
Roast
  1. Preheat the oven to 425°F. Let the oven fully come up to temperature so the skin roasts quickly and browns.
  2. Arrange the marinated chicken skin-side up in a large roasting pan or baking dish. Space the pieces so steam can circulate and crisping can happen evenly.
  3. Pour the chicken broth around the chicken and tuck the thinly sliced lemon slices around and under the pieces. You should see lemon slices nestling into the drippings for caramelization.
  4. Roast for 40-45 minutes, basting with the pan juices once halfway through. Roast until the skin is deeply golden and the internal temperature reaches 165°F, with glossy, browned drippings in the pan.
  5. Spoon the caramelized pan drippings over the chicken before serving. This coats the surface and intensifies the lemon-oregano glaze.
Finish
  1. Garnish with fresh oregano. Scatter it over the hot chicken so the leaves look vivid and fragrant.

Notes

Pro tip: baste once halfway through and make sure the chicken skin stays facing up—this is what drives deep browning and a glossy lemon-oregano glaze from the pan drippings. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven until warmed through. Freezing is yes—freeze portions up to 2 months and thaw in the fridge before reheating. For a lighter option, reduce olive oil to 2 tbsp and add 2 more tbsp chicken broth to keep the marinade flavorful.