Lemon Greek Chicken

Made This Recipe? Add Your Photo

Total Time
1hr 15mins
15 mins
1 hr

I found this recipe in a Pampered Chef book. This is really good. My family really loves this.

Skip to Next Recipe




  1. Preheat oven to 400 degrees.
  2. In a bowl, combine lemon zest, juice and oil.
  3. Press in garlic, add oregano, salt and black pepper; set aside.
  4. In a ziplock bag toss all the vegetables in 1/2 of the lemon juice mixture and layer on the bottom of a baking pan.
  5. Place chicken on top of vegetables; brush with remaining lemon juice mixture.
  6. Bake 1 hour or until chicken is no longer pink in the center, brushing chicken and vegetables with pan juices several times throughout the baking time.
  7. Note: I make a little extra lemon juice mixture to make it even zestier.
Most Helpful

5 5

I love this recipe. Since I am making it tonight I thought I would check to see if it was posted or not. My Pampered Chef book ~Stoneware Sensations~ calls for 1/4 C lemon juice. Is this a typo or does your PC recipe call for more lemon juice? Possibly there are two different printings of this recipe? I like to shred some fresh parmesan cheese on this during the last 10 minutes of baking. Great dish, glad you posted it.

5 5

Good! Just received a covered baker as a gift and have been busy putting it to good use. This was the first recipe I made. Used multicolored fingerling potatoes because that's what I had, but chunks of russet or red potatoes would be good. Next time I'd skin the chicken before baking. Thanks for sharing the recipe!

5 5

This was great. I added a zucchini, cut in large chunks, and used small red potatoes, halved, instead of the baking potatoes. I also tossed the vegetables with the marinade directly in the pan. Looking forward to leftovers tomorrow. Thanks for posting!