Mediterranean Lemon-Herb Greek Chicken Recipe

Why You’ll Love This this Mediterranean Lemon-Herb Greek Chicken

This Greek chicken is the kind of recipe that makes you look like a kitchen genius when really, you’re just rubbing some olive oil and lemon juice on a bird and letting the oven do all the heavy lifting.

The magic happens when that rich tomato sauce gets poured over the golden chicken halfway through cooking, creating these incredible Mediterranean flavors that’ll have your whole house smelling like a Greek taverna.

I mean, when a recipe calls for basting “often,” you know it’s going to be tender and juicy, plus you get to feel all important opening the oven door every so often like you’re actually doing something complicated.

Ingredients List

This Mediterranean Greek chicken recipe keeps things beautifully simple with just eight ingredients that you probably already have hanging around your kitchen.

• 1 broiler-fryer chicken
• 1/2 cup olive oil
• 3 tablespoons lemon juice
• Salt
• 1/4 lb margarine
• 2 cups canned tomatoes
• 1 teaspoon pepper

• 1 tablespoon dried oregano
• Olive oil upgrade: If you want to splurge a little, using good quality extra virgin olive oil will make a noticeable difference in flavor since it’s one of the main ingredients here.
• Margarine swap: You can totally substitute butter for the margarine if that’s what you’ve got, though margarine was probably chosen originally for its higher melting point during that long baking time.
• Sodium watch: Between the canned tomatoes and the salt you’re adding, this dish can get pretty salty, so maybe taste that tomato sauce before you pour it over and adjust accordingly.
• Fresh vs. dried: Dried oregano actually works better here than fresh since it holds up to the long cooking time without getting bitter or losing its punch.

Step by Step Directions



This classic Greek chicken recipe delivers tender, flavorful results through a simple two-stage cooking process that builds layers of Mediterranean flavor.

• Step 1: Rub the broiler-fryer chicken all over with olive oil and lemon juice, then sprinkle generously with salt.
• Step 2: Place the seasoned chicken in a 9×13 inch baking pan and bake at 350°F for 45 minutes.
• Step 3: While the chicken bakes, prepare the sauce by cooking the canned tomatoes, margarine, pepper, oregano, and 1 teaspoon of salt together for 5 minutes until well combined.
• Step 4: After the initial 45 minutes, pour the hot tomato sauce over the chicken in the pan.
• Step 5: Reduce the oven temperature to 325°F and continue baking for another 45 minutes, or until the chicken is tender and fully cooked.
• Step 6: Baste the chicken frequently with the pan juices during the second cooking phase to keep it moist and flavorful.

For optimal heat distribution and even cooking results, consider using professional stainless steel cookware that can withstand high oven temperatures and maintain consistent heat throughout the cooking process.

Substitutions and Variations

• Substitute chicken pieces for easier serving – cut up the whole chicken beforehand, or just use thighs and drumsticks if wrestling with a whole bird isn’t your thing today.
• Throw in some olives for extra Mediterranean flair – kalamata or green olives scattered around the pan during the last 20 minutes will make this taste like it came straight from a Greek taverna.
• Wine instead of some lemon juice – replace half the lemon juice with dry white wine if you want to get a little fancy, though don’t blame me if you end up sipping more wine than you put in the recipe.

Additional Things to Serve With This Dish

This chicken practically begs for some Mediterranean sidekicks that’ll make your dinner table look like you actually know what you’re doing.

• Greek rice pilaf or lemon rice – because you’ve already got those gorgeous pan drippings that would be criminal to waste, and rice soaks up all that herby, lemony goodness like a little flavor sponge.
• Roasted potatoes with oregano – toss some chunky potato wedges with olive oil, salt, and oregano, then let them get golden and crispy in the oven alongside your chicken during that second 45-minute stretch.
• Simple Greek salad – cucumbers, tomatoes, red onion, feta, and olives with a quick olive oil and lemon dressing, because sometimes you need something fresh and crunchy to balance all that rich, saucy chicken.
• Warm pita bread or crusty bread – honestly, you’ll want something to mop up every last drop of that tomato-herb sauce, and your fork can only do so much.
• Tzatziki or hummus – either one works as a cool, creamy contrast, plus it gives people something to do with that bread while they’re waiting for you to carve the chicken.

Cooking Tips & Tricks (Chef’s Notes)

Look, I’m going to level with you about the little things that separate decent Greek chicken from the kind that makes people ask for your recipe.

• Don’t skip the basting – I know it’s annoying to keep opening the oven, but those pan juices are liquid gold, and your chicken will go from good to absolutely gorgeous if you spoon them over every 15 minutes or so.
• Let that chicken rest before you start hacking away at it – give it 10 minutes under some foil, because otherwise all those beautiful juices you worked so hard to create will end up on your cutting board instead of in each bite.
• Taste your tomato sauce before it goes on the chicken – canned tomatoes can be wildly different with regards to saltiness and acidity, so give it a quick adjustment with a pinch more salt or a squeeze of lemon if it needs it.
• Use a meat thermometer if you’re nervous – thickest part of the thigh should hit 165°F, and honestly, there’s no shame in double-checking because nobody wants to serve pink chicken at a dinner party.
• Save those pan drippings – they’ll keep in the fridge for a few days and make an incredible base for soup, or you can drizzle them over rice, potatoes, or pretty much anything that needs a flavor boost.

Nutritional Facts

This hearty Greek chicken delivers a solid balance of protein and Mediterranean flavors while keeping things relatively healthy thanks to the olive oil and tomatoes.

• Serves 4-6 people with approximately 320-380 calories per serving (depending on portion size and whether you include skin)
• High in protein – each serving provides about 35-40 grams of complete protein, making it excellent for muscle maintenance and satiety
• Good source of healthy fats – the olive oil contributes heart-healthy monounsaturated fats, though total fat content runs about 18-22 grams per serving
• Rich in lycopene from the canned tomatoes, a powerful antioxidant that’s actually more bioavailable in cooked tomatoes than fresh ones
• Contains vitamin C from both the lemon juice and tomatoes, supporting immune function and iron absorption
• Provides B vitamins especially niacin and B6 from the chicken, important for energy metabolism and brain function
• Moderate sodium content – approximately 480-520mg per serving, mostly from added salt and canned tomatoes (choose low-sodium tomatoes to reduce this)
• Naturally gluten-free and keto-friendly when served without starchy sides, with only about 4-5 grams of carbs per serving from the tomatoes

Fun “Did You Know?”

Beyond its impressive nutritional profile, this Mediterranean dish connects you to centuries of culinary tradition that’s full of surprising stories.

Did you know that oregano was considered a symbol of joy and happiness in ancient Greece? Wedding couples wore oregano crowns for good luck.

The olive oil you’re using has been called “liquid gold” since Homer’s time – it was so valuable that athletes used it as prize money.

Lemons weren’t originally Mediterranean; they traveled the Silk Road from Asia.

This simple chicken recipe actually combines ingredients that represent thousands of years of trade, culture, and celebration.