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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a caramelized lemon-oregano glaze and deeply golden skin. Bone-in pieces roast at high heat with lemon slices and garlic, then finish with glossy pan drippings for a bright, herb-flecked 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 and marinade
  • 3 lb whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts) Use bone-in for best skin browning; keep pieces similar in size.
  • 0.33 cup olive oil
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 Salt and cracked black pepper to taste Add to taste.
Roasting add-ins
  • 2 lemons, thinly sliced Slice thin so they caramelize in the pan drippings.
  • 1 cup chicken broth Helps create a braising-steaming pocket while you roast.
  • 1 Fresh oregano for garnish Add after baking for fresh aroma.

Equipment

  • 1 sheet pan
  • 1 roasting pan

Method
 

Marinate the chicken
  1. Whisk olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, salt, and cracked black pepper in a bowl until combined.
  2. Add the chicken pieces and turn to coat; marinate for at least 30 minutes so the meat absorbs the lemon-herb flavor.
Roast
  1. Preheat the oven to 425°F.
  2. Arrange the marinated chicken skin-side up in a large roasting pan or baking dish in a single layer.
  3. Pour chicken broth around the chicken, then tuck lemon slices around and under the pieces.
  4. Roast for 40-45 minutes, basting with pan juices once halfway through, until the skin is deeply golden and an instant-read thermometer reads 165°F.
Finish and serve
  1. Spoon the caramelized pan drippings over the chicken right before serving for a glossy finish.
  2. Garnish with fresh oregano and serve hot.

Notes

For the best caramelization, keep the chicken skin-side up and leave space around pieces in the pan so heat can brown the skin; baste only once midway to avoid drying. Store leftovers in an airtight container in the fridge for up to 3 days; freeze cooked chicken for up to 2 months. For a lighter swap, use half the olive oil and add 2-3 extra tablespoons lemon juice to keep the marinade flavorful.