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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a caramelized lemon-oregano glaze—roasted until the skin is deeply golden and the pan drippings turn glossy. Marinate for 30 minutes, then bake with lemon slices and broth for juicy, herb-flecked Mediterranean chicken.
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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 and marinade
  • 1 whole chicken, cut into pieces Use bone-in pieces (about 3-4 lb) for best skin-on roasting.
  • 0.33333333333333 cup olive oil
  • 0.33333333333333 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 salt To taste.
  • 1 cracked black pepper To taste.
  • 2 lemons, thinly sliced Slice thin for caramelizing around the chicken.
  • 1 cup chicken broth
  • 1 fresh oregano for garnish Use fresh leaves for finishing.

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 combined.
  2. Marinate the chicken for at least 30 minutes to let the flavors soak in.
Roast
  1. Preheat the oven to 425°F and arrange the marinated chicken skin-side up in a large roasting pan or baking dish.
  2. Pour the chicken broth around the chicken and tuck the thinly sliced lemon slices around and under the pieces so they roast in the drippings.
  3. Roast for 40-45 minutes, basting with the pan juices once halfway through, until the skin is deeply golden and the internal temperature reaches 165°F.
  4. Spoon the caramelized pan drippings over the chicken before serving.
  5. Garnish with fresh oregano for an herb-flecked finish.

Notes

Pro tip: Place the chicken skin-side up and baste once halfway so the skin turns deeply golden while the lemon slices caramelize in the pan drippings. Refrigerate leftovers in a sealed container for up to 3-4 days; rewarm in a 350°F oven until hot. Freezing is not recommended because the lemon and skin texture can soften. For a lower-sodium swap, use reduced-sodium chicken broth and season with salt gradually.