Anti Inflammatory Greek Lemon Chicken with Oregano
Bright lemon, fragrant oregano, and a generous pour of extra-virgin olive oil come together here to create a roast chicken that smells absolutely incredible the moment it hits the oven. The marinade does the heavy lifting — fresh lemon juice and zest, minced garlic, and a full two tablespoons of dried oregano soak into bone-in, skin-on thighs and drumsticks for at least 30 minutes before roasting, so every bite is deeply flavored all the way through. What makes this dish especially smart is the addition of ground turmeric, a spice celebrated for its anti-inflammatory properties, which blends seamlessly into the lemony, herby base without tasting medicinal at all. Sliced yellow onion softens in the pan alongside the chicken, soaking up the broth and drippings into something almost jammy and irresistible. Roasting at 425°F gives the skin that deep golden crunch while keeping the meat juicy, and a final spoonful of pan juices over the top ties everything together. Serve it with fresh parsley and a squeeze of lemon wedges for a finish that feels bright and restaurant-worthy. This one feeds four and is the kind of weeknight dinner that genuinely earns a spot in the regular rotation.
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 4 thighs and 4 drumsticks)
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 garlic cloves, minced
- 2 tbsp dried oregano
- 1 tsp ground turmeric
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 medium yellow onion, thinly sliced
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, turmeric, salt, and black pepper until combined.
- 2
Pat the chicken pieces dry with paper towels and place them in a 9×13-inch baking dish. Pour the marinade over the chicken and turn each piece to coat thoroughly. Scatter the sliced onion around and between the pieces. Cover and refrigerate for at least 30 minutes.
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