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Greek Chicken With Lemon And Feta

Greek chicken with lemon and feta is oven-baked until the chicken thighs are tender and the feta turns golden, with charred lemon slices on top. A quick lemon-garlic oregano marinade keeps the meat juicy while the vegetables roast alongside.
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Prep Time 15 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs, bone-in and skin-on
  • 4 bone-in skin-on chicken thighs
Feta and lemons
  • 6 oz feta cheese, crumbled
  • 2 lemons, 1 juiced and 1 sliced
Marinade
  • 0.25 cup olive oil
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 Salt and pepper
Vegetables and garnish
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the marinade and marinate
  1. Whisk olive oil, lemon juice, garlic, dried oregano, dried thyme, salt, and pepper until evenly combined and glossy.
  2. Marinate the chicken for 30 minutes; preheat the oven to 425°F while it rests.
Bake
  1. Place the chicken in a baking dish with cherry tomatoes and lemon slices, arranging them so the chicken sits mostly on top of the vegetables.
  2. Bake for 25 minutes at 425°F until the chicken is starting to brown and the tomatoes look softened.
  3. Scatter kalamata olives and crumbled feta over the chicken, then bake for 10 more minutes at 425°F until the feta is golden.
  4. Broil for 3 minutes to caramelize the feta slightly and spot-char the top of the lemon.
Finish
  1. Garnish with fresh parsley, then serve hot straight from the pan.

Notes

For best flavor and a more even golden top, let the chicken marinate in a single layer and wipe excess marinade off before it hits the baking dish. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because feta and lemon can change texture after thawing. For a lighter option, use part-skim feta and trim excess skin fat before baking.