This delicious Greek Lemon Chickenis perfect for a weeknight special, and will please anyone who enjoys lemon chicken and Greek seasonings. This chicken is so tasty and worth the effort. I’m not sure how many people still cook chicken at home.
This easy, quick dinner is ready in just an hour. The Greek Lemon Chicken marinates in a Ziploc Bag with a mixture lemon juice, olive oils, and Greek spices. This is also incredibly low in carbohydrates, so it’s perfect for those who are concerned about that.
What ingredients are needed for this recipe?
Please scroll down to see the complete printable recipe. You can also use the JUMP to RECIPE link located at the top of this page.
Olive oil of the highest quality, preferably Greek olive oil
Grated lemon zest (optional, but recommended)
Some of the lemon juice I used was frozen fresh lemon juice
Greek Seasoning (affiliate Link)
Salt and freshly ground black pepper
What gives this chicken Greek flavours?
This chicken is roasted with the classic combination of Greek oregano, olive oil, and lemon juice and zest.
What if I don’t have Greek Seasoning on hand?
Most stores carry Greek Seasoning, a blend of herbs and spices. If you don’t wish to purchase it, the ingredients are usually salt, garlic, oregano, marjoram and dried lemon peel. Some brands contain parsley, black pepper and onion. Oregano is the most important ingredient; if you don’t have it, add a pinch to your other ingredients.
How to make Greek Lemon Chicken
This is a summary; scroll down to see the complete recipe. You can also use the JUMP to RECIPE link located at the top of this page.
Marinade: Combine the lemon zest and juice with the Greek Seasoning (affiliate links), olive oil, pepper, salt, and the Greek Seasoning.
It is not necessary to tie the chicken, but it helps keep it together.
Place the chicken in the plastic bag and marinate it in the refrigerator for the entire day.
You can also roast the chicken on a baking tray. I use a rack that is placed inside a baking pan to allow the hot air to circulate underneath the bird.
Cook the chicken at 450F/220C, breast side down, for 25 minutes.
Then flip the chicken, reduce the heat to 360F/180C, and continue cooking for 35-45 more minutes. I use an Instant-Read Meat Thermometer(affiliate link) to cook until the chicken reaches 170F.
This chicken will still look great even if it isn’t broiler.
Make it Low-Carb Greek Food:
Greek Lemon Chicken is great with Spicy Greek Salad with Peperoncinis, Greek Cauliflower Rice, Greek Style Zucchini or Greek Cabbage Salad.
Other Low-Carb Chicken Recipes
Weekend Food Prep:
This recipe is perfect for leftovers. It’s been added to the category Weekend Food Prep, where you’ll discover recipes that you can prepare or cook over the weekend and enjoy during the week.
Then squeeze out the juice. You can use a microplane (affiliate) grater or even a fine-grained cheese grater if you don’t own a lemon zester.
Measure out marinade ingredients and mix them in a measuring cup.
Place chicken in large Ziploc bags, pour over marinade, zip the bag and then mix until chicken is coated. Place in refrigerator and marinate chicken all day.
After working, pre-heat oven to 450F/220C. Drain marinade and place chicken breast side down in a heavy glass or metal roasting pan. I like to use a roasting dish or pan that has a rack so hot air can circulate under the chicken.
Roast for about 25 minutes. Then turn the breasts up and baste them with pan juices.
Reduce heat to 350 degrees and continue roasting for another 35-45 mins, or until the top of the chicken is brown and Instant-Read meat thermometer (affiliate links) registers 170. For a 5-pound chicken, it takes approximately an hour and fifteen minutes.
Rest 10 minutes prior to carving.
This recipe can be made with frozen lemon juice.
Many brands of Greek seasoning are available . If you don’t want to use Greek Seasoning on your chicken, you can substitute 1 tsp of each oregano and garlic powder, or marjoram, or any other spices that you enjoy.
