Baked chicken is often forgotten in favor of fried, but in our recipe, the chicken is moist and full of flavor with Greek seasonings and fresh lemon. Try a comforting, hearty chicken dish tonight, Greek-Style Baked Lemon Chicken.
The whole chicken is the sum of its parts-
Over the years we've become too relaxed when it comes to buying chicken. Breasts with skin and bone-in, skinless with no bone, or breast "tenders." And each time you buy a chicken part, you're paying a lot more.
We recommend buying a whole chicken and then cutting it at home. It's a simple process that doesn't take much time. And always save that chicken carcass and freeze it and use later to make chicken stock or sauces in the Instant Pot.Jump to Recipe
The key to making delicious baked chicken is to cut a whole chicken into large pieces and keep the bones on. The skin and bones add flavor to the pan sauce.
Marinate the chicken-
Seasoning the chicken with salt and spices ahead of time then marinating in the fridge for 2-3 hours will help keep the chicken moist during baking. It's similar to the technique we use when Roasting a Chicken by rubbing it with salt, spices and herbs, then letting it sit in the fridge overnight.
Next, we regularly baste the chicken with the pan juices during roasting to keep adding flavor and moisture. Serve the Greek-Style Baked Lemon Chicken straight from the casserole dish and serve with our Greek-style Orzo Pasta.
Greek-Style Baked Lemon Chicken
Baked chicken is often forgotten in favor of fried, but in our recipe the chicken is moist and full of flavor with Greek seasonings and fresh lemon. Follow our tips so the chicken stays moist and flavorful.
- 1 whole chicken, cut into 6 pieces
- 1 tbsp. Greek seasoning blend
- 1 tbsp. granulated garlic
- 1 tsp. each salt and black pepper
- 1 tbsp. dried oregano
- 6 tbsp. butter, melted
- 1 tbsp. fresh lemon juice
- 1 fresh lemon, cut into 8 chunks
- fresh parsley for garnish
- fresh oregano for garnish
To cut the whole chicken, cut off the leg and thigh quarters leaving you with two leg/thigh quarters.
Cut the breast and wings into two quarters. Then, cut the breast/wing quarters in half, leaving you with four breast pieces-two pieces with wings and part of the breast and two breast pieces.
Place the chicken in a large bowl, then season with the chicken pieces with the Greek seasoning, granulated garlic, salt, pepper, dried oregano, melted butter and fresh lemon juice. Toss to coat the chicken pieces. Cover and refrigerate the chicken for 2-3 hours to marinate.
Heat the oven to 375. Place the chicken pieces and marinade juices in a rectangular casserole dish. Place the chunks of fresh lemon around the chicken. Bake the chicken for 30 minutes.
After 30 minutes, baste the chicken pieces with the pan juices.
Turn the oven to broil, and broil the chicken for 5 minutes to crisp the skin and char the lemon chunks.
Remove the chicken from the oven and baste again with the pan juices. Garnish with fresh parsley and oregano, and serve straight from the casserole dish.
Season the chicken with the spices then refrigerate for 2-3 hours. The spices will help keep the chicken moist and juice during baking.
We buy whole chickens and cut them into pieces at home. Whole chickens are cheaper, and you control the size of the pieces you cut based on your recipe. For this recipe, we cut the chicken into 6 large pieces-two leg and thigh quarters and then we cut the breast and wings into two quarters, and cut those in half.