Kalyn's Kitchen

Marinate-All-Day Low-Carb Greek Lemon Chicken (Video)

Marinate-All-Day Low-Carb Greek Lemon Chicken marinates all day, and your house is going to smell amazing while this roasted chicken is cooking!

PIN Low-Carb Greek Lemon Chicken to make it later!

Watch the video to see if you’d like to make
Marinate-All-Day Low-Carb Greek Lemon Chicken!

 


Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Today I’m reminding you about this delicious Marinate-All-Day Low-Carb Greek Lemon Chicken that sounds perfect if you’re looking for a special dinner to make on a work night, and this easy recipe will be a winner with anyone who likes the flavors of Greek Lemon Chicken!

I don’t know how many people still roast chicken at home now that it’s so inexpensive to just grab a rotisserie chicken at the store, but I promise that not only is this chicken delicious, but the wonderful smell that fills your house while the chicken is roasting makes it worth the little bit of extra effort.

Greek Lemon Chicken marinates all day in a plastic bag in a mixture of lemon juice, olive oil, and Greek spices, and in the evening you just pop it in the oven for an easy dinner in about an hour. And of course this is amazingly low in carbs, for people who are interested in that.


Marinate-All-Day Low-Carb Greek Lemon Chicken process shots collage

How to Make Marinate-All-Day Low-Carb Greek Lemon Chicken:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Mix the fresh lemon juice, lemon zest, Greek Seasoning (affiliate link), olive oil, salt, and pepper to make the marinade. 
  2. Tying the chicken is optional, but I like to do it, and it keeps it together.
  3. Put the chicken in a plastic bag with the marinade and let it marinate all day in the fridge.
  4. I rig up a roasting pan by putting a rack inside a baking dish, which lets the hot air circulate under the chicken, but you can roast it just on a baking sheet as well. 
  5. Start the chicken with breast side down and cook at 450F/220C for 25 minutes.
  6. Then turn the chicken over, lower the heat to 350F/180C and cook 35-45 minutes more. I use an Instant-Read Meat Thermometer (affiliate link) to cook until the chicken reaches 170F.
  7. You can broil the chicken for a couple of minutes if you’d like to brown the top a bit more, but even if you skip that step, this chicken is pretty photogenic!

Marinate-All-Day Low-Carb Greek Lemon Chicken found on KalynsKitchen.com

Make it a Meal:

This would taste great with Cauliflower Rice with Basil, Parmesan, and Pine NutsSlow Roasted Asparagus (which can cook at the same time as the chicken), or Mary’s Perfect Salad Dressing on spring lettuce mix for a low-carb meal.

More Low-Carb Ideas for Chicken:

Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish ~ Kalyn’s Kitchen
Low-Carb Thai Curry Chicken Wings ~ All Day I Dream About Food
Green Chile and Chicken Mock Enchilada Casserole ~ Kalyn’s Kitchen
Clean Eating Low-Carb Bok Choy Cashew Chicken ~ The Gracious Pantry
Baked Chicken Stuffed with Pesto and Cheese ~ Kalyn’s Kitchen
Oven Baked Crispy Chicken ~ Barefeet in the Kitchen

Weekend Food Prep:

Roasted chicken is great left over, so this recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Marinate-All-Day Low-Carb Greek Lemon Chicken

Marinate-All-Day Low-Carb Greek Lemon Chicken

Yield About 6 servings
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

This Greek Lemon Chicken is absolutely delicious and it marinates all day while you’re at work and then roasts in about an hour for an amazing low-carb dinner.

Ingredients

  • Whole chicken, about 5 pounds (I used a whole chicken from Costco for this photo)

Marinade Ingredients:

  • 1/3 cup olive oil, good quality
  • 1 tsp. grated lemon zest (optional but recommended)
  • 1/4 cup lemon juice (see notes)
  • 1 T Greek seasoning, see note below
  • Salt and fresh ground pepper to taste

Instructions

  1. I usually tie the chicken with string, but you don’t have to.
  2. Zest the skin of the lemon and then squeeze the juice. If you don't have a lemon zester (affiliate link), any type of microplane grater (affiliate link) or even a fine cheese grater will work.
  3. Mix marinade ingredients in measuring cup.
  4. Put chicken in large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated. Put in fridge and let chicken marinate all day while you’re at work.
  5. After work, preheat oven to 450F/220C, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. (I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work.)
  6. Roast about 25 minutes, then turn breast side up and baste with pan juices.
  7. Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and Instant-Read Meat Thermometer (affiliate link) reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken.
  8. Let rest 10 minutes before carving.

Notes

You could use fresh-frozen lemon juice for this recipe.

There are many good brands of Greek Seasoning (affiliate link).  If you don’t have Greek Seasoning, I’d use 1 tsp each oregano, garlic powder and marjoram; or other spices you like on chicken.

Nutritional information for calories, fat, and protein is going to be much lower than shown for this recipe because of course you're not eating all the oil that's in the marinade and some of the 5 pounds of chicken is bones!

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1013Total Fat: 63gSaturated Fat: 16gUnsaturated Fat: 41gCholesterol: 333mgSodium: 1169mgCarbohydrates: 1gFiber: ogSugar: 0gProtein: 103g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Marinate-All-Day Low-Carb Greek Lemon Chicken thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Lemon Chicken would be a great dish for the South Beach Diet, and low-carb eating plans, even Keto. Those who are South Beach Dieters who are following the letter of the law should should let other family members have the legs and thighs and eat the breast meat, which has less saturated fat.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Marinate-All-Day Low-Carb Greek Lemon Chicken

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    54 Comments on “Marinate-All-Day Low-Carb Greek Lemon Chicken (Video)”

  1. Hey Kayln,

    Tried this recipe and I loved it. I spatchedcocked the chicken, removed the backbone, broke he breast bone with my chef’s knife so that the chicken would lie flat (as-in butterflied). One, so that more skin area has a chance to crisp up and two, quicker cooking time. I shaved 15 minutes off the 45 minutes at 350. I used my own Greek seasoning as in I didn’t have specific Greek seasoning. I also used a fresh lemon and zest. Massively fragrant while cooking and potent flavor in eating. I love anything with lemon in it and this chicken is the bomb!

  2. Trying this tonight! Ran out of marjoram. Used poultry seasoning instead. Love, love, love roast chicken! And the leftovers! Thanks so much! You do a wonderful job on your recipes, Kalyn!

  3. Follow up comment…  I made the chicken the other night and during dinner my hunny asked me to make “a couple for the game” on Sunday!   I doubled the marinade and used the extra to marinate some quartered vidalia onions. I threw them  in a separate bag to marinate as well. I put them  on the bottom of the roasting pan I used and it made a great side addition to the dish.  This chicken was so moist and delicious. Definitely a keeper and yes I will be making three on Sunday for his football buddies!  P.S. Thanks about the name

  4. Your recipes are absolutely fabulous.  I find myself lost for hours just looking at your delicious offerings.  This one sounds so good I am going to go out tomorrow and buy a chicken just to make it.  Just FYI, I buy penzeys greek seasoning and it is really awesome too.  Thank goodness I have a brand new bottle to test on this recipe!

  5. Pingback: 78 Dairy Free Low Carb Keto Recipes - My Productive Backyard

  6. I’m definitely going to make this recipe. We’ve always loved roast chicken. Even now that we’re empty nesters, one roast chicken gives us two meals. Thanks for the explanation of Greek seasoning. I personally don’t like to buy premixed herbs. I’d rather mix my own as needed. 

  7. I love the idea of using feta in the chicken from the other commenter ! My question is how long do you think this would take in a slow cooker ? Would love to make it during the summer without heating up the house. I'm positively drooling over this recipe ! BB

  8. Fantastic job Kalyn! Here's a small tip from us (being native Greeks). You can slide in a thick stick of feta in the chicken's belly. It will roast along with the chicken and will taste amazing when served along side the meat.
    Again, excellent work!
    Panos and Mirella

  9. It looks amazing! really the only reason i grow rosemary is for moments like this one:)

  10. I've honestly never marinated a whole chicken before! And I love lemon + chicken, so this is a sure thing for certain. Thanks for the inspiration!

    ~ Anne

  11. Wow, this is definitely something that I could make andI know the whole family will love. I have thought about going back to redo photos from my older posts. Do you delete the old post? do you rename it? Or do you give it a new name?

    • Marlene, I have been updating older photos for about 6 or 7 years now. It depends on what blogging platform you use, but on Blogger you can just update the original post and it doesn't break the link. (E-mail me if you're using Blogger and I can share the instructions.)

  12. Yes, it does keep the same url (as long as you don't change the date, just edit and then "update" the post.) I how excited I was when Blogger made this change; what a great feature!

  13. I can never resist grabbing whole fryers when they are on sale, so I always have about 3-4 in the freezer. Even though rotisserie chicken is good, it can't compare with home roasted. Can I ask you a question about reposting and updated post – do you just update the published date? What happens to the old post and link?

  14. Could you use chicken breasts in this marinade instead of the whole chicken – or would you need to make some adaptations? I love your site and use it all of the time.

    • Hi Susie, thanks for the nice feedback on the site. I do have a recipe where I marinate chicken breasts in something very similar to this and then grill it, but what is sometimes problematic with chicken breasts is the way they can dry out in the oven. What I would do (although it's a little unorthodox) is make the marinade, marinate the chicken in about 3/4 of it but save the rest. Then when it's time to cook, take the chicken out of the marinade, put in a baking pan, pour over the small amount of marinade you saved, and bake at about 400. Not sure how long it would take, you'd have to watch it.

      And I've never thought of it before, but I'm thinking that chicken breasts with this marinade and cooked in a stove-top grill pan would be really good. Might have to experiment with an actual recipe for that!

  15. I'd eat a large portion of this right now for an amazing breakfast if I could! Wow, Kalyn! The thing about store-bought rotisserie chickens for those of us who are gluten free is so often they are not gluten free. We'll be told they're gluten free and then have a reaction to only find out that they've been cooked under the gluten-full chickens (or have been "glutenated" in some other way). So finding an easy and fabulous recipe so we can make divine roast chicken at home is very important. Absolutely love this recipe, Kalyn! And I think it's perfect for dinner with a friend who'll be visiting next week. With salad and a vegetable dish, it will make for a very lovely meal.

    Thanks, dear!
    Shirley

    • Thanks Shirley. I've heard that about rotisserie chicken and I am so puzzled as t owhy they need to add something with gluten to roasted chicken. So wrong. Glad you like this recipe.

    • You're welcome, of course! I know on the gluten factor … so wrong and so crazy. I'll admit that at times I really miss the convenience of being able to pick up a rotisserie chicken for dinner. Costco has gluten-free rotisserie chicken, but Costco is a half hour away and not in a spot I visit. Admittedly the store-bought chickens never come close to a home-cooked chicken made from a recipe like this one though! Thanks again!

  16. Wowza, this looks amazing!!

  17. I'm still a roast chicken fan, and I make one nearly every week. And you know I'm a fan of Greek seasoning, too!