Description
How to make tender Greek lemon chicken with fresh herbs, garlic, and bright citrus that brings Mediterranean sunshine to your dinner table.
Ingredients
Scale
Chicken and Base
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 2 large lemons, juiced and zested
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, minced
- 1 large onion, sliced into thick rings
Mediterranean Herbs and Seasonings
- 2 tbsp fresh oregano, or 1 tbsp dried
- 2 tbsp fresh thyme leaves
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika
Roasting Vegetables and Garnish
- 1 lb baby potatoes, halved
- 1 red bell pepper, cut into strips
- 1/2 cup Kalamata olives, pitted
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- Crumbled feta cheese for serving
Instructions
- Prep Chicken: Pat chicken completely dry with paper towels and season generously with salt and pepper. Let it sit at room temperature for 15 minutes to ensure even cooking throughout.
- Make Marinade: Whisk together lemon juice, zest, olive oil, minced garlic, oregano, thyme, and smoked paprika until well combined. Reserve 2 tablespoons for later basting.
- Marinate Everything: Toss chicken, potatoes, onions, and bell peppers with the marinade in a large bowl. Let everything marinate for at least 10 minutes while oven preheats.
- Arrange Pan: Preheat oven to 425°F. Arrange vegetables in a single layer on a large rimmed baking sheet, then nestle chicken pieces skin-side up on top.
- Roast First: Roast for 25 minutes, then baste with reserved marinade and scatter olives around the pan. The skin should be starting to turn golden and crispy.
- Finish Cooking: Continue roasting 15-20 minutes more until chicken reaches 165°F internal temperature and skin is deeply golden. Vegetables should be tender and caramelized around the edges.
- Rest and Serve: Let rest 5 minutes, then sprinkle with fresh herbs and crumbled feta. Serve immediately while the skin is still crackling and the flavors are at their peak.
Notes
- Pat chicken completely dry for crispy skin – this step is absolutely crucial for success.
- Marinate up to 24 hours ahead for deeper flavor and easier meal planning.
- Internal temperature should reach 165°F for food safety and perfect doneness.
- Let rest 5 minutes before serving to keep juices in the meat.
- Leftovers taste even better the next day as flavors continue developing.
- Substitute chicken breasts but reduce cooking time to prevent drying out.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 18g
- Protein: 32g