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Baked Greek Lemon Chicken

Baked Greek lemon chicken with lemon-oregano glaze that roasts into deeply golden, crisp skin. Pieces are marinated, roasted with lemon slices and garlic, then finished with glossy caramelized 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: 620
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 for best crisping and drippings.
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.25 salt and cracked black pepper to taste Season to your preference.
Roasting aromatics and finishing
  • 2 lemons, thinly sliced Slice thin so they caramelize in the pan drippings.
  • 1 cup chicken broth
  • 0.5 fresh oregano for garnish

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 evenly combined. Marinate the chicken for at least 30 minutes so the seasoning clings to the pieces.
Roast at high heat
  1. Preheat the oven to 425°F and arrange the marinated chicken skin-side up in a large roasting pan or baking dish. Set the lemon slices around and under the pieces to roast against the chicken.
  2. Pour the chicken broth around the chicken so the pan has braising liquid while the skin roasts. Roast for 40-45 minutes, basting with pan juices once halfway through, until skin is deeply golden and internal temperature reaches 165°F.
Finish with pan drippings
  1. Spoon the caramelized pan drippings over the chicken before serving to intensify the glaze. Garnish with fresh oregano for a fresh, herb-flecked finish.

Notes

For maximum browning, make sure the chicken pieces are in a single layer and keep them skin-side up. Store leftovers in the refrigerator up to 3 days; reheat covered in a 350°F oven until hot. Freezing is not recommended for best texture of the roasted skin. For a lighter option, use chicken breast portions instead of bone-in pieces, but expect less caramelized drippings and reduced crisping.