Baked Greek Chicken

Baked Greek Chicken
Servings: 6 Prep 10 mins Bake 425°F 40 mins Cook 9 mins


  • 1 whole broiler/fryer chicken, about 5 pounds (giblets removed), cut into 6 pieces
  • 3/4 teaspoon salt
  • 2 lemons
  • 3 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 fennel bulb (about 1-1/4 pounds), trimmed, cored and sliced
  • 1 cup dry orzo
  • 1/3 cup pitted kalamata olives, halved
  • 1/3 cup crumbled feta cheese

Make It

1. Heat oven to 425 degrees F. Pat chicken pieces dry. Loosen skin and sprinkle 1/4 teaspoon of the salt under skin. Grate zest of one lemon, then cut lemon in half and juice. In small bowl, stir together 2 teaspoons of the zest, 2 tablespoons of the lemon juice, remaining 1/2 teaspoon salt, the garlic, oregano and pepper. Tuck half of this mixture under skin of chicken. Cut peel off second lemon; chop fruit into pieces.

2. Add olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to a large baking dish. Top with chicken pieces and bake at 425 degrees F for 40 minutes or until instant-read thermometer inserted in thickest part of the breast registers 160 degrees F.

3. Meanwhile, cook orzo following package directions, about 9 minutes. Drain and transfer to a bowl. Transfer chicken to a platter and spoon fennel and 1 tablespoon of the pan drippings in with orzo. Add olives and feta to bowl and stir to combine. Serve warm.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 416, Fat, total (g): 12, chol. (mg): 134, sat. fat (g): 3, carb. (g): 32, fiber (g): 5, pro. (g): 45, sodium (mg): 684, Percent Daily Values are based on a 2,000 calorie diet.