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Greek Lemon Chicken

Greek Lemon Chicken

Here is a Greek Lemon Chicken recipe a wonderful new friend shared from Celia’s Yia-Yia (grandmother).  We have the most wonderful customers and Jay is no exception – although he is new to our store, I emboldened myself to ask him for an authentic Greek recipe and in a matter of hours he sent me this one.   It is delicious – we hope you enjoy it as well as we welcome Summer officially today!

Greek Lemon Chicken

Authentic Greek Lemon Chicken from a customers grandmother (Celia's Yia Yia).  Delicious and easily serves a crowd - use a sheet pan - as suggested, a cast iron skillet on the grill or a tagine as your cooking vessel. 

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people


  • 5-6 pieces of Bone in Skin on Chicken - I have used skinless thighs too
  • 1 tspn sea salt; use discretion for seasoning
  • 1 tspn fresh ground pepper
  • 2 lbs Yukon gold potatoes - cleaned and cut into thin wedges
  • 1 medium yellow onion - halved then sliced
  • 2 + 4 tbsp Cultivated Tree Eureka Lemon Fused Olive Oil - or our Koroneiki Extra Virgin Olive Oil
  • 1/4 cup Lemon Juice
  • 6 cloves fresh garlic; minced - original recipe called for 12
  • 1 1/2 tbsp fresh or dried Rosemary; minced
  • 1/2 tspn ground nutmeg
  • 1 1/2 cups chicken broth
  • 1 Lemon; sliced
  • 12 pitted Kalamata olives; optional
  • Fresh parsley - for garnish - optional


  1. Preheat oven to 350° F.  Pat chicken dry with paper towel and season with salt. Allow to rest at room temperature while you prep the potatoes and onions.

  2. Slice your potatoes and onions and scatter on a large sheet pan. Season with salt and fresh ground pepper.  Pat your chicken dry once again.  In a medium high skillet with 2 tbsp Eureka Lemon Olive Oil - sear the chicken for about 3-4 minutes to brown the skin.  Transfer from the skillet to the prepared sheet pan; tucking in between the potato wedges and onion.

  3. In a small bowl, whisk together: 4 tbsp (1/4 cup) Cultivated Tree Eureka Lemon Fused Olive Oil, lemon juice, minced garlic, rosemary and nutmeg.  Pour over the chicken, potatoes and onions - coating them well.  Gently add chicken broth without covering the chicken.  Add sliced lemons to the top.

  4. Bake uncovered for about 40 minutes - until potatoes and chicken are tender.  Chicken should reach 145° F.  Remove from the oven and add kalamata olives and let rest for a minimum of 3 minutes.  The internal temperature will continue to rise and is perfectly safe to consume.  

  5. A few side options are: Greek salad, Taztaziki sauce and pita bread!  Enjoy  ... and toast Celia's Tia Tia (grandmother) for this delicious dish.

Recipe Notes

To be true to Celia and her grandmother, please note I made the following adjustments.  I used a bit less garlic cloves and noted this.  I have suggested our 'Fused' Eureka Lemon Olive Oil, for depth of flavor.  Celia suggested any quality extra virgin olive oil ... all of ours in the store are rather exceptional.  I included a link to an MD's site clarifying why I suggest the chicken need only get to 145°F.