My late mother-in-law learned this from a church cookbook in 1958. Every reunion someone asks who's bringing it.

This oven baked 4-ingredient chicken Grecian is the kind of dish that quietly becomes a family legend. My late mother-in-law copied it from a church cookbook in 1958, and to this day, every reunion someone asks, “Who’s bringing the Greek chicken?” It’s wonderfully simple—just chicken, lemon, garlic-herb seasoning, and olive oil—yet it delivers that classic Midwestern church-supper magic: deeply savory, lemony, and aromatic, with crisp golden skin and tender meat you can lift right out of the pan with a fork.

Serve this chicken straight from the glass baking dish with all the pan juices spooned over the top. It’s especially good with simple sides that soak up the lemony drippings: roasted or boiled potatoes, buttered rice, orzo, or a loaf of crusty bread. A crisp green salad with cucumbers, tomatoes, and a sprinkle of feta leans into the Greek inspiration, and steamed green beans or roasted carrots round out the plate. A dry white wine like Sauvignon Blanc or a light lager pairs nicely with the bright lemon and herbs.

Servings: 4

3 to 3 1/2 pounds bone-in, skin-on chicken pieces (legs, thighs, or a cut-up whole chicken)

Preheat your oven to 400°F (200°C). Place a 9x13-inch glass baking dish on the counter so it’s ready for the chicken.

Pat the chicken pieces very dry with paper towels; this helps the skin crisp and brown. Arrange the chicken in a single layer in the glass baking dish, skin side up, leaving a little space between pieces if possible.

Drizzle the olive oil evenly over the chicken pieces. Use your hands or a spoon to lightly rub the oil over the skin so each piece has a thin, glossy coating.

Sprinkle the garlic-and-herb seasoning blend evenly over all sides of the chicken, concentrating most of it on the skin side. The seasoning should form a visible, well-seasoned layer on the surface.

Nestle the lemon slices around and on top of the chicken pieces, tucking a few underneath and along the sides. Make sure several slices rest directly on the chicken so they can caramelize as they roast.

Bake the chicken, uncovered, on the middle rack for 45 to 55 minutes, or until the skin is deep golden and crisp, the lemons are lightly caramelized at the edges, and the juices in the pan are bubbling. The thickest part of the chicken should reach at least 165°F (74°C) when checked with an instant-read thermometer.

Once done, remove the dish from the oven and let the chicken rest in the hot pan juices for 5 to 10 minutes. This allows the juices to settle and the flavors to meld.

To serve, use a fork or tongs to lift the chicken pieces from the dish, spooning some of the lemony pan juices and softened lemon slices over each portion. Serve directly from the glass baking dish for that classic church-supper feel.

If you can’t find a garlic-and-herb or Greek seasoning blend with salt, use 1 tablespoon of a salt-free garlic-herb mix plus 1 1/2 to 2 teaspoons kosher salt, adjusting to taste. For a slightly more old-fashioned church cookbook feel, you can add a few whole garlic cloves to the pan (this technically adds another ingredient, but it roasts into a sweet, spreadable bonus). If you prefer white meat, use bone-in, skin-on chicken breasts and start checking for doneness at 35 to 40 minutes, as they cook faster and can dry out more easily. For extra-crispy skin, you can broil the chicken for 2 to 3 minutes at the end of baking, watching closely so the lemons don’t burn. If your family likes potatoes with their chicken, nestle halved small potatoes under and around the chicken (this will stretch the servings, but note that it will absorb some pan juices and may require an extra splash of olive oil). Food safety tips: Always start with fully thawed chicken; partially frozen pieces will cook unevenly. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting boards, and utensils thoroughly after handling. Use an instant-read thermometer to confirm that the thickest part of each piece reaches at least 165°F (74°C), avoiding contact with the bone for an accurate reading. Refrigerate leftovers within 2 hours in a shallow container, and reheat to 165°F before serving.