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–+ servings
Merry

Juicy Greek Roast Chicken

Bring the vibrant flavors of the Mediterranean to your dinner table with this Greek-style roast chicken. Marinated in a creamy yogurt mixture infused with lemon, garlic, and oregano, the chicken turns out tender, juicy, and bursting with flavor. Whether served with golden roasted potatoes or a fresh Greek salad, this dish is as comforting as it is impressive. Perfect for family meals or dinner parties, it’s a recipe you’ll return to again and again.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 1 large lemon zest and juice
  • 1 cup full-fat plain yogurt preferably Greek-style
  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves finely grated or pressed
  • 2 teaspoons dried oregano
  • 1 teaspoon salt plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 4 bone-in skin-on whole chicken legs (3 1/2 pounds)
  • Optional: 1 pound fingerling potatoes halved lengthwise, or baby Yukon gold potatoes, cut into 1-inch chunks

Method
 

Marinate the chicken:
  1. In a large bowl, combine the lemon zest, lemon juice, yogurt, olive oil, garlic, oregano, salt, and pepper. Whisk until smooth.
  2. Cut the chicken legs at the joint into thighs and drumsticks. Add them to the yogurt mixture, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, or up to 24 hours.
Prepare the oven:
  1. Preheat your oven to 400°F (200°C).
  2. Position one rack in the center and another in the top third of the oven. Line a rimmed baking sheet with parchment paper.
Prepare the chicken and potatoes:
  1. Remove the marinated chicken from the bowl, allowing excess marinade to drip off, and place the pieces skin side up on the baking sheet.
  2. Arrange the potatoes around the chicken (if using) and sprinkle everything with a bit more salt for seasoning.
Roast the chicken:
  1. Transfer the baking sheet to the center rack of the oven. Roast for 35–40 minutes, stirring the potatoes once, until an instant-read thermometer inserted into the thickest part of the thigh reads at least 165°F (74°C).
Broil for crispiness:
  1. Move the baking sheet to the top rack and turn the broiler on high. Broil for 3–5 minutes, rotating the pan halfway through, until the chicken skin is golden and crispy.
Serve:
  1. Remove from the oven and transfer the chicken and potatoes to a serving dish. Drizzle any pan juices over the top for extra flavor. Serve warm with lemon wedges on the side.

Notes

  • Marination: The longer you marinate the chicken, the deeper the flavors will penetrate. A minimum of 4 hours is recommended.
  • Potato Tips: To ensure even cooking, cut the potatoes into similar sizes.
  • Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in the microwave on medium power, or place under the broiler to crisp up the skin.
  • Dairy-Free Option: Substitute yogurt with a dairy-free alternative, such as coconut yogurt, for a non-dairy version.

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