Greek Lemon Chicken

Greek lemon chicken is the taste of a sunny taverna: bone-in chicken roasted with lemon, garlic, and oregano until the skin turns crisp and golden. The pan juices make a bright, luscious sauce for the potatoes roasting alongside.

Prep time

1 hr 15 mins

Cook time

1 hr

Total time

2 hrs 15 mins

Servings

4 servings

Calories

540

Ingredients

• 1.5 kg whole chicken, cut into 8 pieces
• 1 kg baby potatoes, halved
• 1/2 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 4 garlic cloves, minced
• 2 tablespoons dried Greek oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 lemon, cut into wedges
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley

Instructions

1. Whisk the olive oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl to make the marinade.
2. Toss the chicken pieces in half the marinade and refrigerate for at least 1 hour, or overnight.
3. Preheat the oven to 200 degrees Celsius and arrange the potatoes in a roasting pan with the chicken broth.
4. Nestle the chicken pieces among the potatoes and pour the remaining marinade over everything.
5. Roast for 55 to 60 minutes, turning the potatoes once, until the chicken is golden and the internal temperature reaches 75 degrees Celsius.
6. Broil for 3 minutes at the end for extra-crisp skin.
7. Rest 10 minutes, then scatter the lemon wedges and parsley over the top.
8. Serve with the pan juices spooned over the chicken and potatoes.

Pro tips

• Marinate overnight for the most lemony, fragrant chicken.
• Add a splash more broth if the pan looks dry during roasting.
• The potatoes should be in a single layer to roast rather than steam.
• Leftover chicken is wonderful cold in a Greek salad.

Frequently asked questions