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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a golden, herb-flecked caramelized glaze from pan drippings. Chicken pieces roast skin-side up with lemon slices and roasted garlic for juicy meat and deeply browned edges.
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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
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts)
lemon-oregano 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
  • 0.5 tsp salt to taste
  • 0.5 tsp cracked black pepper to taste
baking base
  • 2 lemons, thinly sliced
  • 1 cup chicken broth
garnish
  • 1 fresh oregano for garnish

Equipment

  • 1 sheet pan

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. Marinate the chicken for at least 30 minutes to coat every piece.
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 lemon slices around and under the pieces so they roast in the drippings.
  3. Roast for 40-45 minutes at 425°F, basting with pan juices once halfway through. Continue until skin is deeply golden and the internal temperature reaches 165°F.
  4. Spoon the caramelized pan drippings over the chicken before serving. Garnish with fresh oregano for a bright, herb-forward finish.

Notes

Pro tip: Marinate long enough for the citrus and garlic to cling to the chicken, then baste once halfway through so the skin turns deeply golden. Store leftovers in the refrigerator up to 3 days; reheat covered until hot through. Freezing is not recommended for best texture. For a lighter option, use reduced-sodium chicken broth and trim excess skin before roasting.