What is Greek lemon chicken made of?

Greek lemon chicken is typically made with chicken (usually bone-in, skin-on pieces), lemon juice, olive oil, garlic, oregano, and sometimes chicken broth or water. It's often seasoned with salt and pepper and can include other herbs like thyme or rosemary.

What is Greek chicken called?

While there isn't one single official name, Greek chicken is often referred to as Kotopoulo Lemonato (κοτόπουλο λεμονάτο), which translates to 'lemon chicken' in Greek. You might also see it called 'Greek Lemon Chicken'.

What does lemon do for chicken?

Lemon juice tenderizes the chicken and adds a bright, zesty flavor. The acidity helps break down the proteins, resulting in more succulent and flavorful meat. It also balances the richness of the olive oil and other fats.

What is Greek oregano called?

Greek oregano is typically called 'Rigani' (ρίγανη) in Greek. It's known for its strong, pungent flavor and aroma, which is slightly more intense than other varieties of oregano.

What do you eat with Greek lemon chicken?

Greek lemon chicken pairs well with a variety of sides, including roasted potatoes, rice pilaf, Greek salad (Horiatiki), green beans, orzo pasta, or crusty bread for soaking up the delicious pan juices.

How long should I marinate chicken in lemon juice?

Ideally, marinate chicken in lemon juice for at least 30 minutes and up to 4 hours. Marinating for too long (over 4 hours) can make the chicken's texture mushy, as the acid breaks down the proteins excessively.

Greek Lemon Chicken: The Secret to Juicy, Flavorful Homemade Greek Food 2026

Name: Greek Lemon Chicken
Prep time: 15 min
Cook time: PT-493783H35M11S
Total time: PT-493783H35M11S
Cuisine: Greek
Ingredients: 1 whole chicken (3.5-4 lbs), patted dry; 1/3 cup extra virgin olive oil; 1/4 cup fresh lemon juice (from about 2 large lemons); 6-8 garlic cloves, minced; 2 tablespoons dried oregano (Greek oregano if available); 1 tablespoon dried thyme; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly cracked black pepper; 2 lemons, one sliced into rounds, one halved; 1 large yellow onion, cut into wedges; 1 cup chicken broth or dry white wine

Greek Lemon Chicken

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A simple, one-pan roasted chicken with bright lemon and savory herbs. This recipe uses a hot oven for crispy skin and juicy meat, filling your kitchen with a warm, inviting aroma. It’s an easy yet impressive centerpiece for any dinner.

Author: Harmony
Prep Time: 15min
Cook Time: 1h 15min
Total Time: 1h 30min
Yield: 4 servings 1x
Category: dinner
Method: roasting
Cuisine: Greek
Diet: Gluten Free, Dairy Free

Ingredients

Scale

1 whole chicken (3.5-4 lbs), patted dry
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (from about 2 large lemons)
6-8 garlic cloves, minced
2 tablespoons dried oregano (Greek oregano if available)
1 tablespoon dried thyme
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly cracked black pepper
2 lemons, one sliced into rounds, one halved
1 large yellow onion, cut into wedges
1 cup chicken broth or dry white wine

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Instructions

Preheat oven to 425°F (220°C). Pat the chicken dry and tuck the wingtips behind the body.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to make a paste.
Season the inside of the chicken cavity with salt and pepper. Place the lemon halves and a few onion wedges inside.
Place the remaining onion wedges and lemon slices in a large roasting pan or skillet. Set the chicken on top.
Using your hands or a brush, coat the entire outside of the chicken with the herb and lemon paste. Try to get some under the skin on the breasts.
Pour the chicken broth or wine into the bottom of the pan around the chicken.
Roast for 1 hour to 1 hour 15 minutes, until the skin is golden brown and crispy and the internal temperature at the thickest part of the thigh reads 165°F. Tent loosely with foil if browning too quickly.
Transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving. Skim excess fat from the pan juices to serve as a sauce.

Notes

For crispier skin, ensure the chicken is thoroughly dried before seasoning. Letting the chicken rest after roasting is crucial for juicy meat. Bone-in, skin-on chicken pieces can be used instead of a whole chicken; adjust cooking time accordingly. Always use fresh lemon juice for the best flavor.

Nutrition

Serving Size: 4
Calories: 450
Sugar: 2
Sodium: 600
Fat: 32
Saturated Fat: 8
Unsaturated Fat: 20
Trans Fat: 0
Carbohydrates: 5
Fiber: 1
Protein: 35
Cholesterol: 120

Find it online: https://harmonymeal.com/greek-lemon-chicken/