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–+ servings
Whole roasted chicken garnished with parsley and lemon slices, served on a bed of rice in a round white dish—a classic roasted chicken meal perfect for any gathering.
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Greek Roasted Chicken with Lemon Orzo

Greek Roasted Chicken with Lemon Orzo is a bright Mediterranean-style roasted chicken recipe made with lemon, garlic, oregano, and olive oil. A whole chicken roasts until golden while orzo cooks in the flavorful pan juices for an easy one-pan dinner.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 6 servings
Calories: 505kcal
Author: Stephanie Wilson

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.

Notes

  1. Chicken size: A 3–4 pound whole chicken works best for this recipe. Larger chickens may require additional roasting time.
  2. Check doneness: The chicken is fully cooked when the thickest part of the thigh reaches 165°F and the juices run clear.
  3. 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.
  4. 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.
  5. Optional finish: A sprinkle of crumbled feta and fresh parsley adds a bright Mediterranean flavor just before serving. 
  6. 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.
  7. Chef’s tip: For extra lemon flavor, squeeze a little fresh lemon juice over the finished dish just before serving.

Nutrition

Calories: 505kcal | Carbohydrates: 27g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 663mg | Potassium: 494mg | Fiber: 2g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 3mg