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This Greek Roasted Chicken with Lemon Orzo is a simple but utterly delicious Mediterranean inspired meal you’ll love. Served family style, this tender and juicy chicken, roasted in bright and savory flavors, couldn’t be easier to make. And the lemon orzo is a delightful addition.
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There is something incredibly wonderful about the aroma of roasting chicken in your own kitchen. Whether that be for a Sunday dinner or any day of the week when you craving Mediterranean flavors and juicy chicken roasted in lemon, garlic, and oregano.
A family-style meal that’s incredibly easy to make is one of the delights of home cooking.
Plus, very often, a whole roasted chicken gives you leftovers! And oh my, what you can do with leftovers! Think chicken noodle soup (Greek style), chicken pasta, chicken salads, chicken sandwiches… or simply freeze the leftovers meals on busy days.
When I mentioned this meal was simple… that also included the ingredients. Ones you may already have on hand.
What You Need to Make Greek Roasted Chicken
- Chicken (I’m using a whole chicken, but you could also use other cuts of bone-in chicken– roasting time would vary)
- Oregano: both dried and fresh will work
- Extra virgin olive oil
- Orzo: uncooked
- Crumbled Feta and fresh parsley for garnish
What to Love About Greek Roasted Chicken
- Simple ingredients: This Greek Chicken recipe uses a Mediterranean combination of flavors including oregano, olive oil, lemon and garlic.
- So easy! This is a no fuss, easy recipe anyone can make.
- One Pot Meal: Easy cleanup and simple to serve.
- Leftovers: There are so many ways to use leftover chicken, some of my favorite ways is enchiladas, soups, and salads. Although chicken sandwiches are pretty incredible too.
- Chicken Stock: If you’re a soup lover, be sure to save the bones for making stock! The bones freeze well too so you can make the chicken stock later.
What to serve with this Greek Roasted Chicken:
Kitchen Tools Needed
This is such a simple dish to make for a Sunday supper or any night of the week you’re craving tender and juicy whole roasted chicken. The only kitchen tools needed is a large roasting pan and kitchen twine.
Roasting pan: You will need one that measures about 12 inches in diameter. Cast iron is my favorite but any pan large enough to hold the chicken will work. I’m using a cast iron enameled braising pan I found at Amazon. But I also use my 12-inch traditional cast iron skillet on occasion as well. If you’re using a skillet, be sure it is deep enough to also contain the orzo.
The only other tool needed is kitchen twine to tie up the legs.
How to Make Roasted Greek Chicken
Step-by-step instructions are in the recipe card below.
Begin by tucking the wings under the body of the chicken and tying the legs together with kitchen twine.
Then brush the simple Greek chicken marinade over the outside of the chicken.
It’s now ready for the oven. Roast the chicken in a 400°F preheated oven for about 50 minutes (depending on how large your chicken is).
Sprinkle dry orzo around the base of the chicken, pour in the seasoned broth, and top with fresh lemon slices (that have their seeds removed). Bake for another 20 to 25 minutes or until the broth is absorbed into the orzo and the chicken is cooked through.
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Greek Roasted Chicken with Lemon Orzo
Greek Roast Chicken
- 4 lbs whole chicken
- 2 tablespoons olive oil extra virgin
- 1 lemon juiced and zested
- 1 tablespoon dried oregano
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper freshly cracked
- 1 cup dry orzo
- 2 cups chicken stock boiling
- 3 garlic cloves smashed
- 1/2 teaspoon dried oregano
- 1 lemon sliced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh parsley (or oregano), chopped
- Preheat the oven to 400°F.
- Place whole chicken in an ovenproof baking dish that measures 12 inches in diameter. Truss the chicken legs with kitchen twine and tuck the wings under the body of the chicken.
- In a bowl mix the olive oil, lemon juice and zest, oregano, salt, pepper, and cayenne pepper, if using. Mix until combined.
- Rub the outside of the chicken with the olive oil marinade.
- Roast the chicken for 50 minutes.
- Meanwhile, bring the chicken stock to a boil and add 1/2 teaspoon of dried oregano. Keep hot until you add the orzo to the roasting pan.
- Once the chicken has roasted for about 50 minutes, sprinkle orzo around the base of the chicken and pour in boiling seasoned stock. Scatter the smashed garlic around the base and top with lemon slices that have their seeds removed.
- Return to the oven and bake for 20 to 25 minutes, or until the pasta has absorbed the liquid and when checked with an instant-read thermometer, the chicken has reached 165°F in the thickest part of the breast.
- Top the orzo with feta and stir in fresh chopped parsley. Serve from the baking dish family style.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.