How to Make the Best Greek Chicken
How to Make the Best Greek Chicken is a medium Greek recipe that serves 4. 350 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 55 min | Cook: 43 min | Total: 1 hr 53 min
Cost: $10.74 total, $2.69 per serving
Ingredients
- 2 tbsp Fresh Thyme Leaves (coarsely chopped, keep larger pieces for burst of flavor)
- 2 tbsp Fresh Rosemary Leaves (coarsely chopped)
- 2 tbsp Lemon Zest (zest of 1 lemon, coarsely chopped)
- 5 count Garlic Cloves (coarsely chopped)
- 0.25 cup Extra Virgin Olive Oil (good quality)
- 1 tbsp Kosher Salt (adjust to taste)
- 1.5 tsp Dried Oregano (Greek oregano if available)
- 1 tsp Ground Coriander (toasted if possible)
- 0.5 tsp Red Pepper Flakes (adjust for heat)
- 0.5 tsp Ground Black Pepper (freshly ground)
- 4 lb Whole Chicken (broken into breasts, thighs, drumsticks, wings; trim excess fat)
- 1 tbsp Fresh Lemon Juice (added to pan sauce just before serving)
Instructions
Prepare Herbs and Lemon Zest
Coarsely chop 2 tbsp fresh thyme leaves and 2 tbsp fresh rosemary leaves. Use a vegetable peeler to remove six 3‑inch strips of lemon zest, then give the zest a coarse chop.
Time: PT5M
Prep Garlic
Coarsely chop 5 garlic cloves.
Time: PT2M
Make Marinade
In a mixing bowl combine the chopped herbs, lemon zest, garlic, ¼ cup extra‑virgin olive oil, 1 tbsp kosher salt, 1½ tsp dried oregano, 1 tsp ground coriander, ½ tsp red pepper flakes, and ½ tsp black pepper. Mix until a uniform paste forms.
Time: PT3M
Break Down the Chicken
Using a boning knife, separate a 4‑lb whole chicken into two leg quarters, two wings, and two breast halves. Trim excess fat from thighs and discard or save bones for stock.
Time: PT10M
Score the Meat
Make half‑inch deep slashes across the surface of each breast (3 slashes), each thigh (2 perpendicular slashes), and each drumstick (2 slashes). No need to score the wings.
Time: PT5M
Marinate the Chicken
Toss the chicken pieces with the prepared marinade, ensuring the herb‑garlic mixture gets into the cuts. Cover the bowl tightly with plastic wrap.
Time: PT5M
Refrigerate
Place the marinating chicken in the refrigerator for at least 30 minutes but no more than 2 hours.
Time: PT30M
Preheat Oven
Preheat the oven to 425°F (220°C) and position the rack about 6 inches below the broiler element.
Time: PT10M
Temperature: 425°F
Roast the Chicken
Arrange the chicken pieces skin‑side up in the broiler‑safe skillet, pour any remaining marinade over them, and roast for 30 minutes.
Time: PT30M
Temperature: 425°F
Check Temperature and Broil
Insert a meat thermometer into the thickest part of a breast; it should read 160°F (71°C) and dark meat should be 175°F (80°C). Spoon some pan juices over the chicken, then switch the oven to broil and cook for about 3 minutes, rotating the skillet if browning is uneven.
Time: PT5M
Temperature: Broil
Rest the Chicken
Remove the skillet from the oven and let the chicken rest in its juices for 10 minutes.
Time: PT10M
Finish the Sauce and Serve
Stir 1 tbsp fresh lemon juice into the pan juices, then spoon the brightened sauce over the chicken pieces. Serve with crusty bread or boiled potatoes.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-friendly
Last updated: June 11, 2026







