One-Pan Greek Lemon Chicken

If you love Greek chicken, you’re going to adore this easy Greek lemon chicken recipe. It’s a one-pan wonder, perfect for those days when you crave simple cooking without sacrificing bold Mediterranean flavors.

This dish has become my go-to mealtime hero, requiring minimal prep – ideal for busy lunches or cozy family dinners. Everyday ingredients like olive oil, fresh lemons, garlic, and aromatic oregano come together in a simple yet magical marinade that bursts with Greek-inspired goodness, creating a flavorful and effortlessly achievable masterpiece.

For this recipe, I used a whole chicken (skipping the back for homemade stock!), but feel free to use chicken legs, breasts, or a combination—whatever suits your taste. Whether you’re a fan of classic Greek chicken flavors or just looking for a quick and easy dinner, this recipe is sure to impress!

 Ingredients you need

• Chicken: 1 whole chicken (about 3 to 4 lb), cut into pieces, cleaned, and pat dry. Choose your favorite chicken parts, like legs, thighs, or tender chicken breasts.
• Potatoes: Yukon potatoes, peeled and cut into hearty wedges, providing a comforting starch.
• Onion: 1 large onion, halved and sliced, adding sweet and savory layers to the dish.
• Garlic: Infuse boldness with roughly chopped garlic cloves. I used 10 for an extra kick, but adjust to your preference.
• Lemon Juice: 1/2 cup lemon juice + 1/4 cup separately. The initial marinade with half a cup brings a zesty punch, and a final drizzle before broiling elevates the freshness.
• Herbs & Spices: Dried Greek Oregano for a distinct Mediterranean aroma.
• Paprika: 2 teaspoons sweet paprika, adding a hint of smokiness and vibrant color.
• Olive Oil: 1/4 cup olive oil + extra 2 tablespoons, bringing richness and a smooth texture.
• Liquid: 1/2 cup water or broth, creating a flavorful base for the dish.
• Garnish: Fresh chopped Italian parsley, providing a final touch of brightness.

Pro Tips for Success

• Aim to marinate the chicken for at least 30 minutes for the tastiest results. Let it soak up the flavors for up to 8 hours if time allows. Just a heads up – extending beyond that might make the chicken a bit mushy, so keep it within this timeframe for the perfect texture.
• In the world of potatoes, patience is key. While the recipe bakes 45 minutes, your potatoes might need more time to fully embrace that golden crispiness. Here are your options:
  •  Boil the potato wedges until they’re halfway cooked before baking. This ensures they reach that ideal tenderness during baking.
  • If, after 45 minutes, your chicken is tender, but the potatoes need more love, fear not. Simply take out the chicken and let the potatoes shine for 15 minutes or until they reach perfection. Then, reunite them for the final steps.
• I Love cooking with aluminum foil. Here’s why it’s a game-changer:
  • Moisture: Trapping steam under the foil creates a humid environment, gently cooking the chicken and preventing it from drying out. This ensures juicy, tender meat throughout.
  • Caramelized Perfection: Uncovering in the final minutes exposes the chicken to direct heat, allowing the skin to crisp and caramelize beautifully. This delivers a satisfying textural contrast with the moist interior.
• Compared to Uncovered Baking: While uncovered baking achieves some browning, it often results in drier chicken. Additionally, reaching a golden-brown, crispy skin can take longer, potentially overcooking the meat inside.

Serving your Greek Lemon Chicken

Now, let’s talk about the sides for your Greek-baked chicken delight! Picture this: a dollop of cool tzatziki or refreshing yogurt-cucumber sauce brings that perfect balance. On the carbs front, you’ve got choices – classic rice vermicelli or go Greek with flavorful Greek rice. Want some crunch? Fattoush salad with its mix of veggies and crispy pita or the traditional Salata Arabia are spot-on choices. Mix, match, and create a Mediterranean feast that suits your mood. Dig in and enjoy your Easy Greek Lemon Chicken with these tasty companions!

Storage and Reheating

• Storage: Cool and store leftovers in the airtight fridge for up to 3-4 days.
• Reheating: Oven at 350°F, cover, and bake for 15-20 mins until warmed. Uncover briefly for a crispy finish. Alternatively, use the microwave for smaller portions, ensuring thorough heating. Enjoy!