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Baked Greek Lemon Chicken

Baked Greek lemon chicken with golden roasted pieces and a caramelized lemon-oregano glaze. Marinated in olive oil, lemon, garlic, and herbs, then baked with broth, lemon slices, and roasted garlic drippings for a glossy 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken pieces
  • 1 whole chicken, cut into pieces Use about 3-4 lb bone-in chicken parts.
Lemon-herb marinade
  • 0.3333333333 cup olive oil
  • 0.3333333333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 cracked black pepper To taste.
Roasting components
  • 2 lemons, thinly sliced Slice thin for caramelizing around the chicken.
  • 1 cup chicken broth Pour around the chicken for steam and pan drippings.
  • 0.25 fresh oregano For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Marinate the chicken
  1. Whisk olive oil, lemon juice, lemon zest, garlic, dried oregano, dried thyme, smoked paprika, salt, and cracked black pepper until evenly combined, then coat chicken pieces well. Marinate for at least 30 minutes so the surface is seasoned throughout.
Roast in the pan
  1. Preheat the oven to 425°F. Arrange the marinated chicken skin-side up in a large roasting pan or baking dish in a single layer.
  2. Pour chicken broth around the chicken, then tuck lemon slices around and under the pieces. This sets up steaming while the edges brown.
  3. Roast for 40-45 minutes at 425°F, basting with pan juices once halfway through. Bake 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 before serving to create a glossy coating. Garnish with fresh oregano for a fresh herb finish.

Notes

Pro tip: place the chicken skin-side up and baste once halfway so the skin stays crisp while the lemon-oregano juices caramelize. Refrigerate leftovers in an airtight container up to 3-4 days; reheat in a 375°F oven until hot. Freezing is not recommended for the best skin texture. For a gluten-free option, this recipe is naturally gluten-free as written; just verify any added seasoning blends you use.