Greek Roasted Chicken with Lemon Orzo
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Greek Roasted Chicken with Lemon Orzo is a bright, Mediterranean-inspired roasted chicken recipe that's both simple and impressive. A whole chicken roasts until tender and golden with lemon, garlic, olive oil, and oregano, while orzo cooks in the flavorful pan juices.
The result is a comforting roast chicken with orzo that feels perfect for Sunday dinner but is easy enough for any night of the week.
Recipe Overview
This Mediterranean-style roasted chicken recipe combines a whole lemon-garlic chicken with tender orzo cooked directly in the roasting pan.
- Prep time: about 10 minutes
- Cook time: about 1 hour 15 minutes
- Serves: 4 to 6
- Cooking method: oven-roasted in one pan
- Flavors: lemon, garlic, oregano, and olive oil
What to Love About Greek Roasted Chicken
This roasted chicken recipe is a simple one-pan meal that feels special enough for Sunday dinner but easy enough for any night of the week.
The bright flavors of lemon, garlic, and oregano infuse the chicken while the orzo cooks in the same pan, soaking up the savory roasting juices.
Here's what I especially love about this recipe:
- A flavorful roasted chicken recipe - Lemon, garlic, olive oil, and oregano create classic Mediterranean flavors.
- One-pan dinner - The chicken and orzo cook together in the same roasting pan for easy cleanup.
- Perfect for family-style meals - Serve the whole chicken and lemon orzo directly from the roasting pan.
- Wonderful leftovers - Use extra chicken in soups like this Greek lemon soup, creamy chicken pasta, homemade chicken stock, or quick enchiladas.
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Ingredients
- Whole chicken - A 3-4 pound chicken works best for this roasted chicken recipe. Bone-in chicken pieces can also be used, though roasting time may vary.
- Oregano - Classic Greek flavor. Both dried oregano or fresh oregano work well.
- Lemons - Fresh lemon juice brightens the chicken and the orzo.
- Garlic - Adds depth and savory flavor to the roasting marinade.
- Extra virgin olive oil - A key Mediterranean ingredient that helps create golden, flavorful roasted chicken.
- Orzo pasta - Small rice-shaped pasta that cooks in the roasting pan and absorbs the chicken juices.
- Chicken broth - Helps the orzo cook while adding savory flavor.
- Feta cheese - Optional but delicious for finishing the dish.
- Fresh parsley - Adds freshness and color before serving.
How to Make Roasted Greek Chicken
This roast chicken with orzo recipe comes together in two simple stages: roasting the whole chicken and then cooking the orzo in the flavorful pan juices.
- Step 1: Begin by tucking the wings under the chicken's body and tying the legs together with kitchen twine.
- Step 2: Brush the simple Greek chicken marinade over the outside of the chicken.
- Step 3: It's now ready for the oven. Roast the chicken in a preheated 400°F oven for about 50 minutes (depending on the size of your chicken).
- Step 4: Sprinkle dry orzo around the base of the chicken, pour in the seasoned broth, and top with fresh lemon slices. Bake for another 20 to 25 minutes or until the broth is absorbed into the orzo and the chicken is cooked through.
What to serve with this Greek Roasted Chicken
This roasted chicken and orzo dish is satisfying on its own, but it pairs beautifully with simple Mediterranean-inspired sides.
Chef's tip: For extra lemon flavor, squeeze a little fresh lemon juice over the finished dish just before serving.
Kitchen Tools Needed
This recipe is wonderfully simple and requires just a couple of basic kitchen tools.
- Roasting pan: Use a large roasting pan or braising pan about 12 inches wide. A cast-iron braising pan or deep skillet works especially well because it holds the chicken and the orzo comfortably.
- Kitchen twine: Kitchen twine helps tie the chicken legs together so the bird roasts evenly.
Recipe FAQ's
Yes. Bone-in chicken thighs or drumsticks work well in this recipe. Reduce the roasting time slightly and ensure the chicken reaches an internal temperature of 165°F.
You can cook the orzo separately if preferred, but cooking it in the roasting pan allows it to absorb the flavorful chicken juices, which gives the dish its signature flavor.
The chicken is fully cooked when the thickest part of the thigh reaches 165°F and the juices run clear.
Roasted chicken reheats well. Store leftovers in the refrigerator for up to 3 days and reheat gently in the oven.
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Greek Roasted Chicken with Lemon Orzo
Equipment
Ingredients
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
Orzo
- 1 cup dry orzo
- 2 cups chicken stock boiling
- 3 garlic cloves smashed
- ½ teaspoon dried oregano
- 1 lemon sliced
- ¼ cup feta cheese, crumbled
- 1 tablespoon fresh parsley (or oregano), chopped
Instructions
- 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 and roast the chicken for 50 minutes.
Orzo
- Meanwhile, bring the chicken stock to a boil and add ½ 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.
Video
Notes
- Chicken size: A 3-4 pound whole chicken works best for this recipe. Larger chickens may require additional roasting time.
- Check doneness: The chicken is fully cooked when the thickest part of the thigh reaches 165°F and the juices run clear.
- Orzo tip: Be sure the orzo is mostly submerged in the broth when you add it to the pan so it cooks evenly and absorbs the flavorful chicken juices. If the pasta is not fully tender, simply add a few additional tablespoons of warm broth and return the pan to the oven for a few more minutes.
- Using chicken pieces instead of a whole chicken: Bone-in chicken thighs or drumsticks work well. Reduce the roasting time slightly and add the orzo once the chicken is nearly cooked.
- Optional finish: A sprinkle of crumbled feta and fresh parsley adds a bright Mediterranean flavor just before serving.
- Leftovers: Store leftover chicken and orzo in the refrigerator for up to 3 days. The chicken is delicious in salads, wraps, or soups the next day.
- Chef's tip: For extra lemon flavor, squeeze a little fresh lemon juice over the finished dish just before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Mediterranean Recipes You May Also Love
- Quick Chicken Shawarma Bowls
- Abraham Lincoln's Chicken Fricassee Recipe
- 30 Minute Arroz con Pollo (One Skillet Chicken and Rice)
- Crock Pot Chicken and Rice Soup
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I made this for the Jewish Holidays and it was Delicious. Instead of Orzo I made Garlic Parmesan Rice and Salad. My Husband and Son Loved this Chicken. I made this Also for a Regular Sunday Dinner too. House Smells Wonderful while Baking. Goes Well with a Nice Glass of Pinot Grigio Ste. Margarita White Wine.
This Recipe is a Keeper
Sonia, you've made my day! I'm so glad you enjoyed it and I'm absolutely honored that you would make it for your holiday. Thank you for trying it and sharing with us how you liked it and what you paired it with!