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Greek Lemon Chicken

Greek Lemon Chicken and potatoes is a popular family dinner dish in Greece. This one pan recipe is easy to make and filled with lemony flavor.

Greek lemon chicken and potatoes in a ceramic pan on a white marble counter

My family lives in a neighborhood with streets lined with lemons so I’m always looking for new lemon recipes to try in addition to Lemon Bars and Lemon Meringue Pie.

Greek lemon chicken, like Greek lemon chicken soup, is a popular family dinner recipe.

This dish is easy to make and perfect for anyone who loves lemons. You also may like Chinese Lemon Chicken which is actually Canadian.


Yes and no.  It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. 

What is better is that kosher animals are kept in better conditions than not kosher animals due to strict kosher health requirements of the animals.  They are also killed in arguably more human conditions.

Also, the salting process used to remove blood from the animal is also believed to provide better quality meat. 

Kosher poultry and meat are salted to remove blood which is forbidden to be consumed according to Jewish law.  This is said to create a sort of quick dry brine.

While I’ve only eaten kosher meat so I cannot compare, I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher chicken is of superior quality to cook with.


No.  According to the USDA washing meat or poultry in water spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto countertops, other food, towels, and you (i.e. cross contamination).

study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.



This method is the most highly recommended. Chicken typically takes a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.


This should take two to three hours.  Submerge your sealed chicken in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so. It can start cooking your chicken, and doesn’t evenly.


If you have extra raw chicken that you didn’t use but want to refreeze, you can as long as it was thawed in the fridge.

According to the USDA, “food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”


Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap.  Store in the fridge for up to 4 days.


Freeze leftovers within 3-4 days.  Place cooled chicken in an airtight container or resealable freezer bag. 

Freeze for up to 4 months.  After that, it is safe to eat, however, the quality begins to degrade.

Yield: Serves 4 to 6

Greek Lemon Chicken

Greek lemon chicken and potatoes in a ceramic pan on a white marble counter

Greek Lemon Chicken is a popular family dinner dish in Greece. It easy to make and filled with lemon flavor.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes


  • 1 chicken, cut into quarters (or 4 chicken legs, cut)
  • 2-3 cloves garlic, cut
  • 1/4 cup olive oil
  • 2 lemons, juiced and zested
  • 1 teaspoon dry oregano
  • 4 potatoes, cut into wedges
  • 1 cup chicken stock


  1. Pre-heat oven to 390°F or 200°C.
  2. Place chicken in a bowl or bag with garlic, oil, lemon juice and zest, and oregano. Rub chicken with marinade. Let sit for a few minutes.
  3. Line the bottom of the baking pan with potatoes. Add chicken stock.
  4. Pour chicken marinade over potatoes. Mix.
  5. Place chicken on top of potatoes. Cover with foil.
  6. Bake for 45 minutes covered and for another 30-45 minutes uncovered until potatoes can easily be pierced.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 80mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 8g

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