Quick Recipe Version (TL;DR)
Quick Ingredients
- 3–3.5 lb (1.4–1.6 kg) bone-in, skin-on chicken thighs and drumsticks
- 3–4 lemons (zest and juice, plus slices/wedges)
- 6 large garlic cloves, minced
- 1 lb (450 g) small potatoes, halved (optional but great)
- 1 small red or yellow onion, cut into wedges
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (80 ml) fresh lemon juice
- 2 tsp dried oregano + 1 tsp dried thyme or rosemary (optional)
- 1 cup (240 ml) low-sodium chicken broth
- 1/4 cup (60 ml) dry white wine (optional; sub extra broth)
- Salt, black pepper, 1–2 tbsp honey or sugar (to taste)
- Fresh oregano or parsley, for garnish
Do This
- 1. Whisk olive oil, lemon juice and zest, garlic, oregano, thyme (if using), salt, and pepper. Toss with chicken and marinate 15–60 minutes.
- 2. Heat oven to 400°F (200°C). Spread potatoes and onion in a large baking dish, season lightly with salt and pepper.
- 3. Arrange chicken pieces skin-side up over vegetables. Pour remaining marinade over. Add broth and wine around chicken, tuck in lemon slices/wedges.
- 4. Cover tightly with foil and roast 25 minutes. Uncover, baste with pan juices, and roast 20–25 minutes more, until chicken is golden and cooked through.
- 5. If needed, broil 2–3 minutes to crisp the skin. Transfer chicken and vegetables to a warm platter.
- 6. Simmer pan juices on the stove with a little extra lemon juice or honey to taste until slightly thickened.
- 7. Spoon bright, lemony sauce over chicken, garnish with fresh herbs, and serve hot.
Why You’ll Love This Recipe
- Classic Greek flavors: bright lemon, plenty of garlic, and earthy oregano in every bite.
- Hands-off cooking: easy marinate-and-roast method with the oven doing most of the work.
- Built-in side dish: potatoes roast right in the pan, soaking up the lemony juices.
- Perfect for weeknights or guests: simple ingredients, cozy presentation, and a restaurant-quality pan sauce.
Grocery List
- Produce: Lemons, garlic, small potatoes, 1 small red or yellow onion, fresh oregano or parsley (for garnish).
- Dairy: None required.
- Pantry: Bone-in, skin-on chicken pieces (thighs/drumsticks), extra-virgin olive oil, dried oregano, dried thyme or rosemary (optional), low-sodium chicken broth, dry white wine (optional), honey or sugar, salt, black pepper.
Full Ingredients
For the Chicken & Marinade
- 3–3.5 lb (1.4–1.6 kg) bone-in, skin-on chicken pieces (thighs and drumsticks), patted dry
- 2 tsp kosher salt (use about 1 1/2 tsp if using fine table salt)
- 1 tsp freshly ground black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
- 1/3 cup (80 ml) fresh lemon juice (from about 2 large lemons)
- Zest of 2 lemons (finely grated)
- 6 large garlic cloves, minced or finely grated
- 2 tsp dried oregano, preferably Greek-style
- 1 tsp dried thyme or rosemary (optional, for extra aroma)
For the Pan & Sauce
- 1 lb (450 g) small waxy potatoes, such as baby Yukon Gold, halved or quartered (optional but highly recommended)
- 1 small red or yellow onion, cut into thick wedges
- 1 cup (240 ml) low-sodium chicken broth
- 1/4 cup (60 ml) dry white wine (optional; substitute more broth if preferred)
- 1–2 additional lemons, cut into thick rounds or wedges, for roasting and garnish
- 1–2 tbsp honey or sugar (optional, for balancing the sharpness of the lemon)
- Extra salt and pepper, to taste
To Finish & Serve
- 2–3 tbsp fresh oregano or flat-leaf parsley, roughly chopped
- Cooked rice, crusty bread, or a simple green salad, for serving (optional)
Step-by-Step Instructions
Step 1: Marinate the chicken in lemon, garlic, and oregano
Pat the chicken pieces dry with paper towels and place them in a large bowl or zip-top bag. Drying the chicken helps the skin brown beautifully in the oven.
In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme or rosemary (if using), salt, and black pepper until well combined. Pour this fragrant marinade over the chicken, turning the pieces so they are thoroughly coated on all sides.
Cover and refrigerate for at least 15 minutes and up to 24 hours. The longer it sits (within that range), the deeper the lemon and garlic flavor will be. If marinating for more than 1 hour, keep it in the refrigerator and bring the chicken out 20 minutes before baking to remove some of the chill for more even cooking.
Step 2: Prepare the pan, potatoes, and onion
When you are ready to cook, preheat your oven to 400°F (200°C). Lightly grease a large roasting pan or a 9 x 13 inch (23 x 33 cm) baking dish with a little olive oil.
Add the halved potatoes (if using) and onion wedges to the pan. Drizzle with a teaspoon or so of olive oil and season with a small pinch of salt and pepper (about 1/4 teaspoon each). Toss gently to coat, then spread the vegetables in an even layer. These will form a delicious bed that soaks up the lemony juices as the chicken roasts.
Step 3: Arrange the chicken and add the liquids
Lift the chicken pieces from the marinade, letting the excess drip back into the bowl, and arrange them skin-side up on top of the potatoes and onions. Pour all remaining marinade evenly over the chicken and vegetables.
Pour the chicken broth and white wine (if using) around the chicken pieces, not directly over the skin so it can still brown. The liquid should come about halfway up the sides of the potatoes; add a bit more broth or water if your pan is very large and looks dry.
Nestle the lemon rounds or wedges in and around the chicken. As they roast, the lemons will soften, caramelize slightly, and add extra aroma to the sauce.
Step 4: Roast covered, then uncovered, until juicy and golden
Cover the roasting pan tightly with aluminum foil. Place in the preheated oven and roast for 25 minutes. This covered stage gently braises the chicken and potatoes, making them tender and juicy.
After 25 minutes, remove the foil. Carefully baste the chicken and potatoes with some of the pan juices using a spoon or baster. Return the pan to the oven uncovered and roast for an additional 20–25 minutes, basting once more halfway through.
The chicken is done when the skin is golden, the juices run clear, and the thickest part of the meat reaches at least 175°F (80°C) for thighs and drumsticks. If the chicken is cooked but you want deeper color on the skin, place the pan under the broiler for 2–3 minutes, watching closely to prevent burning.
Step 5: Rest the chicken and thicken the lemon sauce
Transfer the chicken pieces and potatoes to a warm serving platter, leaving the juices behind in the pan. Loosely tent with foil to keep warm while you finish the sauce.
Place the roasting pan over medium heat on the stovetop (if your pan is not stovetop-safe, pour the juices into a saucepan instead). Bring the pan juices to a gentle simmer. Taste: if they are very sharp from the lemon, stir in 1–2 tablespoons of honey or sugar, a little at a time, until the flavor is bright but balanced. If you like extra tang, squeeze in a bit more fresh lemon juice instead.
Let the sauce bubble for 3–5 minutes, stirring and scraping up any browned bits from the bottom, until slightly reduced and glossy. Adjust seasoning with additional salt and pepper to taste.
Step 6: Garnish and serve
Spoon some of the warm, lemony pan sauce over the chicken and potatoes on the platter, leaving the rest in a small jug or bowl to serve at the table. Sprinkle generously with chopped fresh oregano or parsley for a burst of color and freshness.
Serve your Chicken Lemonato hot with extra lemon wedges on the side and your choice of accompaniments: crusty bread to mop up the sauce, a simple green salad, or fluffy rice or orzo. Be sure to include some of the roasted lemon slices and garlic in each portion for full flavor.
Pro Tips
- Dry the chicken well: Blotting the chicken pieces before marinating helps the skin brown and crisp rather than steam.
- Do not skimp on lemon or garlic: This dish is meant to be boldly flavored. Use fresh lemons and plenty of garlic for the best, brightest taste.
- Let it marinate if you can: Even 30 minutes in the lemon-garlic-oregano marinade makes a noticeable difference. Overnight marinating yields the deepest flavor.
- Balance the sauce: Every batch of lemons is different. Taste the pan juices and adjust with a splash more lemon for brightness or a teaspoon of honey for smoothness.
- Use a thermometer: For perfectly cooked chicken, aim for at least 175°F (80°C) in thighs and drumsticks. Dark meat is more forgiving and stays juicy even a bit higher.
Variations
- Stovetop braised Chicken Lemonato: Brown the chicken pieces in a wide, heavy pot until the skin is golden. Add the marinade, potatoes, onion, broth, and lemons. Cover and simmer gently for 35–45 minutes until tender, then uncover to reduce the sauce slightly.
- Boneless, quicker version: Use 2.5 lb (1.1 kg) boneless, skinless chicken thighs. Marinate as directed, then roast uncovered at 400°F (200°C) for 25–30 minutes, adding potatoes only if they are parboiled or cut very small so they cook through.
- Extra veggie sheet-pan dinner: Add chunks of carrot, fennel, or bell pepper to the pan with the potatoes and onion. Just keep everything in a single snug layer so it roasts and caramelizes instead of steaming.
Storage & Make-Ahead
You can marinate the chicken up to 24 hours in advance; keep it covered in the refrigerator. For best browning, bring it out of the fridge about 20 minutes before baking.
Leftover Chicken Lemonato keeps well. Cool completely, then transfer chicken, potatoes, and sauce to an airtight container and refrigerate for up to 3–4 days. Reheat gently, covered, in a 325°F (165°C) oven until warmed through, or on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much.
You can also freeze the cooked chicken and sauce (without potatoes, which can change texture) for up to 2 months. Thaw overnight in the refrigerator before reheating. The flavor often deepens after a day, making leftovers especially delicious.
Nutrition (per serving)
Approximate values per serving (based on 6 servings, including potatoes and some sauce): about 470 calories, 29 g fat (of which about 7 g saturated), 22 g carbohydrates, 33 g protein, 2 g fiber, and 760 mg sodium. Actual values will vary depending on the exact cut and amount of chicken, how much skin is eaten, and how much sauce you enjoy.
