There’s something about bright lemon, garlicky oregano and deeply browned skin that turns simple chicken into a weeknight showstopper. This Baked Greek Lemon Chicken is exactly that: bone-in, skin-on pieces roasted until the skin is crisp and the meat stays juicy, finished with fragrant lemon slices and pan juices. I make it when I want dinner that feels Mediterranean but requires almost no babysitting — ideal for busy family nights or a casual dinner with friends. If you like tangy sides, you might also enjoy comparing dairy options in this cottage cheese vs Greek yogurt guide to match your preferred creamy accompaniment.
Why you’ll love this dish
- Fast, forgiving, and big on flavor: the high-heat roast caramelizes the skin while the lemon and garlic keep the interior bright and juicy.
- Budget-friendly and pantry-friendly: most ingredients are staples (olive oil, garlic, dried oregano, Dijon and honey give depth).
- Crowd-pleasing and versatile: works for weeknights, easy dinner parties, or doubled for a casual buffet.
- Kid- and adult-approved: mild tang from lemon, no exotic spices, and a crisp skin that keeps everyone happy.
"A simple 30-minute roast that smells like a Greek taverna — never fails to impress."
How this recipe comes together
Quick overview of the process so you know what to expect:
- Make a lemon-garlic marinade and whisk it until slightly emulsified.
- Pat the chicken dry, rub the marinade under the skin and on top, then chill briefly to let flavors marry.
- Arrange skin-side up with lemon slices and roast at high heat until skin is golden and the interior hits 165°F.
- Rest the chicken so juices redistribute, then serve with the pan juices and herbs.
What you’ll need
- 3–4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon honey or a pinch of sugar
- 1½ teaspoons kosher salt, plus more to taste
- ¾ teaspoon freshly ground black pepper
- 1½–2 pounds bone-in, skin-on chicken thighs (or breasts)
- 1 lemon, thinly sliced for roasting
- Fresh oregano or parsley for garnish (optional)
Ingredient notes: use bone-in, skin-on thighs for the juiciest result; breasts will work but check temperature earlier. If you don’t have Dijon, skip it — the mustard just helps the marinade emulsify and cling to the skin. Honey balances lemon but can be omitted for strict paleo.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, Dijon (if using), honey, salt, and pepper until the mixture is slightly emulsified and glossy.
- Pat the chicken pieces very dry with paper towels. Place them in a shallow dish or a zip-top bag and pour the marinade over. Rub some of the marinade under the skin where possible and coat the exterior. Marinate in the fridge for 30–60 minutes (or up to 4 hours for a stronger flavor).
- Transfer the chicken to a baking dish or rimmed sheet pan skin-side up. Arrange lemon slices on top of and around the chicken. Pour any remaining marinade into the pan but don’t drown the pieces — a little extra oil in the pan helps browning.
- Roast uncovered for 30–40 minutes, until the skin is golden-brown and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). If the skin browns too quickly, tent loosely with foil for the last 5–10 minutes. For extra-crisp skin, broil for 1–2 minutes at the end, watching closely.
- Remove from the oven and let the chicken rest for 5–10 minutes so the juices redistribute. Spoon pan juices over the pieces, garnish with chopped oregano or parsley, and serve.
Best ways to enjoy it
- Pair with roasted potatoes or a lemony orzo for a classic Greek-inspired plate.
- Serve alongside a simple chopped salad or steamed green beans to keep the meal light.
- For a casual spread, nestle the chicken on a platter with pita, tzatziki and olives.
- If you want a creamy side, try this twist on a dip like buffalo chicken dip with cottage cheese for a contrasting texture and tang.
- Wine suggestion: a crisp Assyrtiko or Sauvignon Blanc complements the lemony brightness.
Storage and reheating tips
- Refrigerate: Cool completely, place in an airtight container, and refrigerate for up to 3–4 days.
- Freeze: Remove meat from bones (if desired) and freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Freeze with a little of the pan juices to prevent drying.
- Reheat: Gently reheat in a 350°F oven, covered with foil for 10–15 minutes, then remove foil and broil 1–2 minutes to re-crisp skin. You can also reheat pieces in a skillet on medium-low with a tablespoon of olive oil, covering briefly until warmed through.
- Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Always pat the skin dry — moisture is the enemy of crispness.
- Rub marinade under the skin where possible to flavor the meat, not just the surface.
- Bring chicken to room temperature for 15–20 minutes before roasting to promote even cooking.
- Use an instant-read thermometer — it’s the most reliable way to avoid overcooking.
- If you prefer extra caramelization, finish briefly under the broiler but watch constantly to avoid burning garlic or lemon.
- For easier cleanup, line the sheet pan with foil or parchment; the fond in the pan makes a lovely sauce if you deglaze with a splash of chicken stock or white wine.
Creative twists
- Lemon-feta finish: crumble a few tablespoons of feta over the rested chicken for a salty, tangy finish.
- Sheet-pan meal: add quartered potatoes and halved baby carrots to the pan and roast together, stirring halfway.
- Greek yogurt marinade: replace 1 tablespoon of olive oil with 2 tablespoons Greek yogurt for tang and tenderness (keep the internal temp the same).
- Herb swap: use rosemary and thyme instead of oregano for a different aromatic profile.
- Spicy variation: add ½ teaspoon smoked paprika and a pinch of red pepper flakes to the marinade.
- Low-sugar/Paleo: omit the honey and use a pinch of grated onion to add sweetness if needed.
Common questions
Q: Can I use boneless, skinless chicken?
A: Yes — cooking time will be shorter. Boneless breasts or thighs will likely take 20–30 minutes depending on size; start checking at 18 minutes and use a thermometer to reach 165°F.
Q: How long can I marinate the chicken?
A: 30–60 minutes is ideal for quick flavor. You can marinate up to 4 hours safely in the fridge. Avoid overnight marination with a high-acid lemon base — it can begin to "cook" and change the texture.
Q: Is this recipe gluten-free?
A: Yes. All listed ingredients are naturally gluten-free. If you use packaged Dijon, check the label to ensure no gluten-containing additives.
Q: Can I make this ahead?
A: You can marinate the chicken up to 4 hours ahead and roast just before serving. Cooked chicken can be made a day ahead, chilled, and reheated gently. For best texture, re-crisp under the broiler for a minute before serving.
Q: My skin gets soggy sometimes — how do I keep it crisp?
A: Pat the skin dry, avoid overcrowding the pan, roast at high heat, and remove any excess marinade that pools under the pieces before roasting.
Q: How do I use the pan juices?
A: Spoon them over the chicken as a natural sauce. For a thicker sauce, deglaze the pan with ¼ cup white wine or chicken stock over medium heat, simmer to reduce slightly, then whisk in a knob of butter.
Conclusion
If you want a straightforward, reliably flavorful roast that tastes like a Mediterranean bistro at home, this Baked Greek Lemon Chicken delivers — crisp skin, bright lemon, and deep garlic-oregano notes. For a different take or further inspiration, try Downshiftology’s Greek Lemon Chicken which offers additional tips and serving ideas.
Print
Baked Greek Lemon Chicken
- Total Time: 65 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A simple and flavorful roast chicken dish with bright lemon, garlic, and oregano, perfect for busy weeknights.
Ingredients
- 3–4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon honey or a pinch of sugar
- 1½ teaspoons kosher salt, plus more to taste
- ¾ teaspoon freshly ground black pepper
- 1½–2 pounds bone-in, skin-on chicken thighs (or breasts)
- 1 lemon, thinly sliced for roasting
- Fresh oregano or parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, Dijon (if using), honey, salt, and pepper until slightly emulsified.
- Pat the chicken dry and marinate in the lemon-garlic mixture for 30–60 minutes in the fridge.
- Transfer the chicken to a baking dish skin-side up, arrange lemon slices on top, and pour any remaining marinade into the pan.
- Roast uncovered for 30–40 minutes until the skin is golden-brown and the chicken reads 165°F (74°C) internally.
- Let the chicken rest for 5–10 minutes, then serve with pan juices and garnish as desired.
Notes
For juicier results, use bone-in, skin-on thighs. Serve with roasted potatoes or a light salad.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean