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Roasted Greek Chicken

Rated as 4.63 out of 5 Stars

"Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make."
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1 h 25 m servings 516
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
  3. Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
  4. Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 516 calories; 34.6 16.8 41.9 140 2464 Full nutrition

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Read all reviews 85
  1. 113 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

Very nice and simple recipe. The skin was crispy and the lemon complimented the seasoning well. The recipe doesn't say, but I baked skin side up, uncovered.

Most helpful critical review

I don't know what i did wrong but really didn't care for this recipe . Skin does not get crispy and flavor was ok. I will admit chicken was moist but maybe I just dont like legs anymore I have ...

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Very nice and simple recipe. The skin was crispy and the lemon complimented the seasoning well. The recipe doesn't say, but I baked skin side up, uncovered.

I have been making this for years. This is a family favorite. I also add potatoes cut into wedges with the chicken to cook. Make a nice salad to complete the meal. You can't go wrong with th...

Juicy and Flavorful are the first 2 words I can use to describe this dish! You may think from looking at the ingredients like I did that 1 lemon per chicken is too much, but please do yourself a...

I have made a similar dish for years but thought I'd try this one. I used a total of 15 drumsticks and approximately 10 thighs (I have a big eating family and we LOVE leftovers)! I just rubbed a...

I have never left a rating for any recipe before but after making this recipe every week for a couple months I felt I should share my experience. You see, I have six children ages 6-16 and after...

I made this with only chicken legs and omitted the olive oil (the cooking time was only about 45 minutes). It made the most delicious sauce that I spooned over pilaf. My young boys ate 4 pieces...

Made this last night and I loved it. The chicken came out so moist and I loved the taste of the skin with all the spices. (It wasn't spicy, just a nice blend with nice flavor.) I didn't have rea...

This is very good and easy to make. Enjoyed it very much. Did as reviews suggested and used less of the spices altogether. Love the taste of this chicken, I used quarters.

We have had this twice now. Delicious! I tried it with skin on and skin off. I prefer skin on baked skin side up so that the skin can be removed if that is your preference after cooking. I a...