Greek Lemon Chicken

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Greek Lemon Chicken

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 1 hr 10 min
  • Total Time: 1 hr 25 min


A juicy, delicious and flavorful take on one of my favorite dishes in Chicago! (Plus, it’s a sneak peek from my book!)



For the Lemon and Garlic Sauce:

½ cup fresh lemon juice 
½ cup extra-virgin olive oil 
2½ tablespoons red wine vinegar 
1 garlic clove, pressed 
1 teaspoon dried oregano 
¾ teaspoon kosher salt 
½ teaspoon Dijon mustard (check label if you’re doing Whole30) 
¼ teaspoon freshly ground black pepper 


For the Chicken:

1 teaspoon kosher salt 
½ teaspoon freshly ground black pepper 
1 whole (4-pound) chicken, cut in half 
1½ teaspoons extra-virgin olive oil 
4 Yukon Gold potatoes, sliced into ¼-inch-thick rounds 
1 lemon, sliced into ¼-inch rounds 
Chopped Fresh parsley, for garnish


*Adjust the oven rack to 6 inches below the broiler. Preheat the oven to broil. Line a large sheet pan with parchment paper and set aside.*

Make the Lemon and Garlic Sauce:

In a large bowl, add the lemon juice and using a whisk, slowly add the olive oil. Then add the vinegar, garlic, oregano, salt, mustard, and pepper, stirring well. Set aside. 

Prep the Chicken:

Thoroughly season each chicken half with the salt and pepper, then generously rub every crevice with the olive oil. Put the chicken skin-side down on the lined sheet pan and put the pan on the adjusted rack in the oven. Broil for 15 minutes, until beginning to turn golden. 

Remove the sheet pan from the oven and flip the chicken over to the other side. Return to the oven and broil for 20 more minutes, or until cooked through, golden brown, and bubbling. Remove the pan from the oven and set the chicken aside. Once cool enough to handle, cut each half into 3 pieces: legs, thighs, and breasts with wings attached. 

Arrange the sliced potatoes and lemons on the sheet pan. Return to the oven and cook for 10 to 12 minutes, or until the potatoes and lemons begin to brown. Remove the sheet pan from oven, put the chicken on top of the potatoes and lemons and pour 1/2 cup of the Lemon and Garlic Sauce evenly over the top.

Return to the oven and broil until the chicken is further browned and crispy, about 5 minutes. Remove the chicken from the pan and drain off any excess liquid from the pan (so that the potatoes can cook to a crisp). Return the potatoes to the oven and broil until crisped an cooked through, 10 to 15 minutes more.

Serve the potatoes and lemons with the chicken and remaining lemon and garlic sauce, either poured over the top or as a dipping sauce.

14 thoughts on “Greek Lemon Chicken

  1. Just made this last night, using bone in thighs. Came out awesome! Thanks!

    1. Can you tell me how you adjusted the cooking time for thighs?

  2. This was really good. I used the olive oil left over from marinated onions since the recipe called for red wine vinegar, oregano and olive oil. No waste and delicious!

  3. Emily-Adele Harvey November 18, 2019 — 3:42 pm

    My oven has a high and low option for broil. Which would you recommend using g?

    1. I wanted to know as well so I did some google research. Broiling on low is best for chicken since you want it to cook all the way through. When you want high heat to cook the outside more than the inside (think a med-rare steak) you use high. Although for the final 5 mins with the marinade I put it on high since the goal was to crisp up the skin. Hope this helps!!

      1. Thanks so much Emma. If you have a regular size oven, this is actually a broil chicken recipe, I do mine on high. If by chance you have a smaller oven, I would switch to a regular size oven and do it at 475F.

    2. This is a great question. If you have a regular sized oven, I do it on high. If you have a mini oven broiler, I recommend to switch to a regular oven, if possible, and do it at 475F.

  4. i don’t understand which temperature to broil at? 😉

    1. Broil is a setting on your oven, which is 500F. If you have a mini broiler oven, I would suggest switching to a regular oven and doing it at 475F.

  5. Fabulous meal!! Followed most of the recipe. I Cooked the potatoes on a separate baking sheet and added a sweet potato to the mix. Family really enjoyed and now it is going to be adding this recipe to my collection of faves. Thank you

  6. I have made Lemon Chicken many times and have my go-to recipe, but had recently purchased No Crumbs Left cookbook and wanted to try their version. I am always careful to read a recipe through a couple times before starting. I followed this recipe down to the letter. I found all the times to be off and almost over cooked it. What a mess this recipe made of my oven. There are many easier and far better recipes for Lemon Chicken that won’t leave your oven a greasy mess! I love to cook, but I had no fun whatsoever making this particular recipe and would recommend against it.

  7. Love it with Chicken Thighs as a substitute!

  8. Teri, Teri, Teri! Just made this for the first time and it was SO good. I felt like a gourmet cook! I steamed broccoli and red peppers to go with it and the lemon sauce drizzled on that too was yummy.

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