Greek Oven-Roasted Chicken with Lemon and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated in fresh lemon juice, garlic, and oregano, then oven-roasted to golden perfection with crispy skin. This greek-inspired chicken (mediterranean) ready in about 80 minutes pairs whole chicken, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 4 Greek cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a bowl, whisk together 3 tbsp extra virgin olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Rub the marinade all over the 1.2 kg whole chicken, including under the skin and inside the cavity. Let it rest at room temperature for 15 minutes.
  3. Step 3: Place the chicken breast-side up in a roasting pan and scatter 500 g quartered potatoes around it. Pour 1/2 cup water into the pan to keep the chicken moist.
  4. Step 4: Roast in the preheated oven for 50-60 minutes until the chicken skin is golden and crisp, and the internal temperature reaches 165°F (74°C). Baste the chicken and potatoes with pan juices halfway through cooking.
  5. Step 5: Remove from the oven and rest the chicken for 10 minutes before carving. Serve the chicken with the roasted potatoes and pan juices drizzled on top.

Equipment for this recipe

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Frequently asked questions

How long does Greek Oven-Roasted Chicken with Lemon and Oregano take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Greek Oven-Roasted Chicken with Lemon and Oregano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken from drying out.

Can I substitute ingredients in Greek Oven-Roasted Chicken with Lemon and Oregano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Greek Oven-Roasted Chicken with Lemon and Oregano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Greek Oven-Roasted Chicken with Lemon and Oregano?

Greek chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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