Greek Chicken
Greek Chicken Photo
Greek Chicken

YIELD Makes 4 servings


12 large cloves garlic, unpeeled
3 pounds chicken leg and thigh pieces
3 tablespoons olive oil
4 tablespoons fresh lemon juice, divided
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon finely shredded lemon peel
Additional sprigs fresh rosemary and lemon slices


  1. Preheat oven to 375°F. Arrange garlic in shallow roasting pan. Place chicken over garlic. Combine oil, 2 tablespoons lemon juice and rosemary in small bowl; brush evenly over chicken. Sprinkle chicken with salt and pepper. Bake 50 to 55 minutes or until cooked through (180°F). Transfer chicken to serving platter; keep warm.
  2. Squeeze garlic pulp from skins; discard skins. Place garlic pulp in roasting pan; add remaining 2 tablespoons lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken; garnish with lemon peel and rosemary sprigs.
Unpeeled cloves of garlic usually burst open while roasting, making it a cinch to squeeze out the softened, creamy roasted garlic with your thumb and forefinger. If the cloves have not burst open, simply slice off the end with a knife and squeeze out the garlic.
Add more garlic and lemon juice to taste. Tuck a few lemon wedges or slices among the chicken pieces before roasting.
This recipe appears in: European
Serving Size: 1/4 chicken plus 2 tablespoons sauce and 1/4 teaspoon lemon peel
Sodium 592 mg
Protein 45 g
Fiber <1 g
Carbohydrate 5 g
Cholesterol 206 mg
Saturated Fat 11 g
Total Fat 43 g
Calories from Fat 66 %
Calories 592
Fat 6
Meat 6
You Might Also Like
Southwestern Beef and Bean Lasagna

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.

My Dad's Shrimp and Grits

Try this Dad's Shrimp and Grits recipe provided by Miss Georgia, Emily Cook.

search recipes
  • Most Popular