Greek Lemon Chicken (Video)
This Greek Lemon Chicken can marinate all day while you’re at work; then simply roast the chicken for an easy low-carb dinner. This is absolutely delicious, and your house is going to smell amazing while the chicken cooks!
PIN Greek Lemon Chicken to make it later!
Today I’m reminding you about this delicious Greek Lemon Chicken that’s perfect for a special dinner on a week night, and this easy recipe will be a hit with everyone who likes chicken with lemon and Greek seasonings! I don’t know how many people still roast chicken at home, but not only is this chicken so, so delicious, the wonderful smell that fills your house while the chicken is roasting makes it worth the little bit of effort.
The Greek Lemon Chicken marinates all day in a Ziploc 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 that’s done in about an hour. And of course this is amazingly low in carbs, for people who are interested in that.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- olive oil, preferably good quality Greek olive oil
- grated lemon zest (optional but recommended)
- fresh lemon juice, I used my fresh-frozen lemon juice for some of the juice
- Greek Seasoning (affiliate link)
- salt and fresh ground black pepper
What gives this chicken Greek flavors?
This roasted chicken uses the combination of olive oil, lemon zest and juice, and Greek oregano that is such a classic in Greek cooking.
What if you don’t have Greek Seasoning?
Greek Seasoning is an herb and spice blend that’s available in most stores. But if you don’t want to buy it, is usually contains salt, garlic powder, Oregano (preferably Greek oregano), Marjoram, and dried lemon peel. Some brands also contain onion, parsley and black pepper. The most essential ingredient is Oregano; if you have that just add a pinch of the other ingredients you do have.
How to Make Greek Lemon Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Mix the fresh lemon juice, lemon zest, Greek Seasoning (affiliate link), olive oil, salt, and pepper to make the marinade.
- Tying the chicken is optional, but I like to do it, and it keeps it together.
- Put the chicken in a plastic bag with the marinade and let it marinate all day in the fridge.
- 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.
- Start the chicken with breast side down and cook at 450F/220C for 25 minutes.
- 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.
- 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!
Make it a Low-Carb Greek Meal Meal:
Greek Lemon Chicken would taste great with Spicy Chopped Greek Salad with Peperoncini, Greek Cauliflower Rice Bake, Easy Grilled Greek Zucchini, Greek Style Zucchini Noodles, or Greek Cabbage Salad for an amazing meal with greek flavors!
More Low-Carb Chicken Dinners:
- Skillet Chicken with Lemon, Green Olives, and Capers
- Keto Crack Chicken Bake
- Baked Chicken Stuffed with Pesto and Cheese
- Roasted Lemon Chicken and Green Beans Sheet Pan Meal
- Salsa Verde Chicken Bake
Weekend Food Prep:
Roasted chicken is great left over, so this recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Marinate-All-Day Greek Lemon Chicken
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.
- Whole chicken, about 5 pounds (I used a whole chicken from Costco for this photo)
- 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
- I usually tie the chicken with string, but you don’t have to.
- 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.
- Mix marinade ingredients in measuring cup.
- 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.
- 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.)
- Roast about 25 minutes, then turn breast side up and baste with pan juices.
- 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.
- Let rest 10 minutes before carving.
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.
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.
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 might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Greek Lemon Chicken was first posted in 2006, probably without a single photo. I’ve made it many, many times since then, and the recipe was last updated with more information in 2023.
42 Comments on “Greek Lemon Chicken (Video)”
I purchased a bag of leg quarters yesterday and would rather use those. Can I do use those instead? If so how should I adjust the cooking time?
You can definitely use this marinade to cook chicken leg quarters. Unfortunately I haven’t ever made those in the oven so I wouldn’t be able to tell you exactly how much to adjust the cooking time. I think it will be shorter though; I would use an Instant Read Meat Thermometer and start to check after 30 minutes or so, cook until the chicken reaches 165F-170F.
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!
That sounds like a great method! So glad to hear you enjoyed it!
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!
Thanks so much! So glad you are enjoying the recipes!
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
Oh I absolutely LOVE that idea about the onions. So happy you guys enjoyed the recipe so much! I wish I could come to dinner at your house!
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!
Thanks Licia. So glad you are enjoying the blog.
BTW, love your name!
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.
Hope you enjoy Amy. When you mix your own, you definitely know what’s in it!
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
I haven't cooked whole chicken in the slow cooker but I know you can do it; I would Google to see how long to cook it.
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
I love that idea; thanks for sharing!