Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta baked until the chicken skin turns golden and the feta softens over burst tomatoes and caramelized lemon slices. Marinate in a garlic-herb lemon mixture for juicy, herb-forward flavor in an easy Mediterranean chicken recipe.

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Prep Time 15

Cook Time 25

marinating 30

Total Time 1 10

Servings: 4 servings

Course: Main Dish

Cuisine: Greek

Calories: 690

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

4 bone-in skin-on chicken thighs Use evenly sized thighs so they roast at the same pace.

Lemon-herb marinade

3 tbsp olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
4 clove garlic, minced
2 tsp dried oregano
1 tsp smoked paprika
0.25 salt and pepper to taste Season the marinade to your preference.

Toppings and roasting mix

1 cup cherry tomatoes
0.5 cup Kalamata olives
4 oz feta cheese, crumbled Add immediately after roasting so it softens without baking hard.

Lemons and garnish

1 lemon, thinly sliced Thin slices caramelize as they roast.
0.5 Fresh oregano for garnish Use for a fresh finish right before serving.

Equipment

1 sheet pan

Method

Marinate the chicken

Whisk olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, and salt and pepper until smooth.
Coat the chicken thighs evenly in the marinade, then refrigerate for at least 30 minutes.

Roast

Preheat the oven to 425°F and arrange the marinated chicken skin-side up in a large baking dish.
Scatter cherry tomatoes, Kalamata olives, and thin lemon slices around the chicken for even roasting.
Roast for 25-28 minutes until the chicken skin is golden and the internal temperature reaches 165°F.

Finish and serve

Remove from the oven and immediately crumble feta over the hot chicken and vegetables so it softens from the heat.
Garnish with fresh oregano and serve with warm pita or orzo.

Notes

For best results, let the chicken sit out for 10 minutes after marinating so it starts roasting evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture of the skin. For a lower-sodium option, use reduced-sodium feta and season with salt more lightly.