Name: Greek Lemon Garlic Whole Roast Chicken Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 whole chicken (3 lbs.); 1 tablespoon salt; 1/2 tablespoon ground black pepper; 1 tablespoon fresh thyme, finely chopped; 1 lemon (zested, juiced, and leftover half for stuffing); 1/4 cup olive oil; 1 tablespoon garlic, minced; 1 teaspoon paprika; 3 medium potatoes, peeled and cut into 1-inch cubes; 2 carrots, chopped into 1-inch pieces

Jump to Recipe· 4.8 from 95 reviews

If you’re looking for a roast chicken that’s bursting with bright flavors and simple enough to make any night of the week, you’ve got to try this Greek Lemon Garlic Whole Roast Chicken Recipe. I absolutely love how this turns out juicy, fragrant, and perfectly crispy every single time — it’s my go-to when I want dinner to impress without any fuss. Keep reading, because I’ll share all my tips so your chicken comes out golden and delicious with tender roasted veggies on the side.

💚

Why You’ll Love This Recipe

Simple, Fresh Ingredients: You likely have everything needed already, and they combine for that classic Greek flavor punch.
Juicy, Crispy Chicken: Following my easy prep tricks results in crispy skin and tender, juicy meat every time.
One-Pan Meal: Roast your veggies under the chicken for an effortless, flavorful side all cooked together.
Family Favorite: My family goes crazy for this recipe — it’s often requested for Sunday dinners and special gatherings.

A white plate holds a whole roasted chicken with golden brown, crispy skin, sitting in the center. Around the chicken, there is a mix of roasted vegetables including light brown potatoes, orange carrots, and beige parsnips, all with a slightly charred texture. On the left side of the plate, there are three thin, round slices of lemon in light yellow, along with a small bunch of fresh green thyme sprigs. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Greek Lemon Garlic Whole Roast Chicken, Greek Lemon Garlic Chicken, Juicy roast chicken with lemon and garlic, Easy Greek-style roast chicken, Perfect crispy roast chicken

Ingredients You’ll Need

The magic of this Greek Lemon Garlic Whole Roast Chicken Recipe is in the fresh lemon and garlic paired with earthy herbs and roasted veggies — the ingredients are simple but pack so much flavor that you’ll want to make it again and again. Here’s a tip: use fresh lemon and quality olive oil, as they really elevate the whole dish.

Flat lay of a whole raw chicken with pale pink skin and white fat, a bright yellow lemon cut in half with fresh zest and juice in a small white bowl, a few sprigs of fresh green thyme leaves, a small white bowl of coarse white salt, a small white bowl of ground black pepper, a small white bowl of golden olive oil, a small white bowl of minced white garlic, a small white bowl of vibrant red paprika powder, three medium peeled potatoes with creamy white flesh cut into cubes, two fresh orange carrots chopped into chunks placed on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Greek Lemon Garlic Whole Roast Chicken, Greek Lemon Garlic Chicken, Juicy roast chicken with lemon and garlic, Easy Greek-style roast chicken, Perfect crispy roast chicken

Whole chicken: Choose a fresh, organic bird if you can for the best flavor and texture.
Salt: Essential for seasoning and helping draw out moisture for crispy skin.
Ground black pepper: Freshly cracked makes a real difference here.
Fresh thyme: Adds an aromatic earthy note that complements the lemon and garlic beautifully.
Lemon: You’ll use both zest and juice to brighten the flavors, plus the leftover lemon goes inside the cavity for extra aroma.
Olive oil: A good quality extra virgin olive oil adds richness and helps the skin crisp nicely.
Garlic: Minced fresh garlic infuses savory flavor throughout.
Paprika: Gives a touch of color and subtle smokiness.
Potatoes: Peeled and cubed, they roast up golden and soak up all the chicken juices.
Carrots: Chopped into chunks, sweet and tender once roasted.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Greek Lemon Garlic Whole Roast Chicken Recipe is—feel free to switch things up to suit your tastes or pantry supplies. I often tweak it depending on the season or what veggies I have on hand, and I encourage you to get creative too!

Herb swaps: Sometimes I swap thyme for rosemary or oregano for a slightly different herbal note that pairs beautifully with lemon.
Extra veggies: Adding bell peppers, onions, or even zucchini alongside the potatoes and carrots can amp up the veggie factor.
Spicy kick: If you like a little heat, sprinkle crushed red pepper flakes into your lemon garlic mixture.
Low sodium: Cut back on salt and boost fresh herbs and lemon for flavor instead.

How to Make Greek Lemon Garlic Whole Roast Chicken Recipe

Step 1: Prep the Chicken for Crispy Skin

First things first, pat the chicken completely dry with paper towels — I can’t stress this enough. Dry skin crisps up so much better. Once it’s dry, mix your salt, pepper, and chopped fresh thyme, then rub it all over the chicken, inside and out. I like to let mine sit at room temp for at least 30 minutes, but if you have time, overnight in the fridge really amps up the flavor and texture.

Step 2: Make the Zesty Lemon Garlic Mixture

While the chicken’s resting, zest your lemon and then squeeze out a couple tablespoons of juice. Whisk the zest and juice with olive oil, minced garlic, and paprika. This blend is what gives the chicken that bright, garlicky flavor that feels like a little Mediterranean vacation. Stuff the leftover lemon halves into the chicken cavity — this trick adds a lovely aroma from the inside as it roasts.

Step 3: Roast Chicken on a Bed of Veggies

Toss your potatoes and carrots in the remaining half of the lemon-garlic mixture and spread them evenly in the bottom of your roasting pan. If you have a roasting rack, set it over the veggies and place your chicken breast-side up on the rack. This setup ensures even heat circulation and lets the chicken juices drip onto the veggies for amazing flavor. If you don’t have a rack, placing the chicken directly on top of the veggies works just fine, too.

Step 4: Roast and Finish with Broil

Pop everything in a 375°F oven and roast for about 1 to 1.5 hours, depending on your chicken size. I always keep a meat thermometer handy — when it hits 165°F in the thickest part of the breast, you’re good. To get that signature crispy, golden skin, turn your broiler on high for the last 5 minutes. Keep a close eye during this step because the broiler works fast and can burn the skin if left unattended. Once done, take the pan out and let the chicken rest for at least 15 minutes; it continues cooking gently and the juices redistribute, so every bite is juicy.

👨‍🍳

Pro Tips for Making Greek Lemon Garlic Whole Roast Chicken Recipe

Dry the Skin Thoroughly: Moisture is the enemy of crispiness—pat your chicken and veggies very dry before roasting.
Use a Meat Thermometer: I’ve learned this prevents overcooking and keeps the chicken tender and juicy every time.
Broil Carefully: Broiling at the end is key for crispy skin, but watch it closely to avoid burning.
Rest Before Serving: Let the chicken rest 15 minutes so the juices settle—your meat will be moist and flavorful.

How to Serve Greek Lemon Garlic Whole Roast Chicken Recipe

A golden brown roasted whole chicken sits in the center of a black pan on a white marbled surface. The chicken is on a metal rack and is seasoned with black pepper and herbs. Around the chicken, there are several roasted vegetable pieces, including chunks of light beige potatoes and thick slices of orange carrots, all slightly browned. The chicken’s skin looks crisp with a mix of smooth and textured areas from roasting. Photo taken with an iphone --ar 2:3 --v 7 - Greek Lemon Garlic Whole Roast Chicken, Greek Lemon Garlic Chicken, Juicy roast chicken with lemon and garlic, Easy Greek-style roast chicken, Perfect crispy roast chicken

Garnishes

I like to finish off this chicken with a sprinkle of fresh chopped parsley and a little extra lemon zest. It adds a pop of color and freshness that brightens the dish even more — plus, that little bit of green makes it look extra inviting on the plate.

Side Dishes

While the veggies roasting underneath the chicken are perfect alone, I often serve this meal alongside a simple Greek salad or some warm crusty bread to soak up those delicious pan juices. A dollop of tzatziki also feels right at home for dipping and adds a cooling contrast.

Creative Ways to Present

For gatherings, I like to carve the chicken in the kitchen but plate the veggies beautifully with lemon wedges on the side. Another fun way is to serve the chicken whole at the table with extra lemon wedges and fresh herbs scattered on the tray — it’s such a stunning centerpiece!

Make Ahead and Storage

Storing Leftovers

I wrap leftover chicken tightly in foil or store in an airtight container in the fridge—it keeps beautifully for 3 to 4 days. The veggies soak up all those lovely juices and taste great cold or reheated.

Freezing

When I have extra, I shred the chicken meat and freeze it separately in meal-sized portions. The cooked veggies don’t freeze as well, but the chicken heats up wonderfully for quick sandwiches, salads, or wraps later on.

Reheating

To reheat, I prefer the oven to keep the skin from getting rubbery—wrap loosely in foil and warm at 350°F for about 15-20 minutes. If you’re short on time, the microwave works fine; just cover the chicken to retain moisture.

FAQs

Can I use a frozen chicken for this Greek Lemon Garlic Whole Roast Chicken Recipe?

It’s best to start with a fully thawed chicken for even cooking and safety. If you’re using frozen, allow plenty of time to thaw the chicken completely in the fridge before prepping and roasting.
How long should I rest the chicken after roasting?

Resting the chicken for at least 15 minutes after roasting lets the juices redistribute, so when you carve it, the meat stays moist and flavorful.
What’s the best way to check if the chicken is done?

The most reliable method is using a meat thermometer inserted into the thickest part of the breast. Once it reads 165°F, your chicken is safely cooked and ready!
Can I prepare this recipe ahead of time?

Absolutely! You can apply the rub and marinate the chicken overnight in the fridge, then roast it fresh when you’re ready. Vegetables can be pre-cut the day before to save time.

Final Thoughts

This Greek Lemon Garlic Whole Roast Chicken Recipe truly feels like a little love letter to simple, honest cooking. Every time I make it, I’m reminded how great food can be when you focus on fresh ingredients and straightforward techniques. If you want a comforting, crowd-pleasing meal that’s approachable yet packed with flavor, give this recipe a try—you’ll be so glad you did!