Marinate-All-Day Low-Carb Greek Lemon Chicken (Video)
Marinate-All-Day Low-Carb Greek Lemon Chicken marinates all day while you’re at work, and when you get home dinner is ready to go in the oven! Use Oven Dinners to find more recipes like this one.
Watch the video to see if you’d like to make
Marinate-All-Day Low-Carb Greek Lemon Chicken!
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.
How to Make Marinate-All-Day Low-Carb Greek Lemon Chicken:
(Scroll down for complete printable recipe, including nutritional information.)
- Mix the fresh lemon juice, lemon zest, Greek seasoning, 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 Meal:
This would taste great with Cauliflower Rice with Basil, Parmesan, and Pine Nuts, Slow 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!
- 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: 1013 Total Fat: 63g Saturated Fat: 16g Unsaturated Fat: 41g Cholesterol: 333mg Sodium: 1169mg Carbohydrates: 1g Fiber: og Sugar: 0g Protein: 103g
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 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.