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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—roasted bone-in thighs with golden skin, caramelized lemon slices, and warm burst tomatoes. Feta is crumbled over the hot chicken so it softens into a creamy, salty topping.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Lemon herb marinade
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 salt and pepper to taste
Roast vegetables and toppings
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, thinly sliced
  • 0.25 fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until the marinade looks evenly combined. Marinate the chicken for at least 30 minutes so the seasonings cling to the skin.
Roast
  1. Preheat the oven to 425°F and place the marinated chicken skin-side up in a large baking dish. Arrange it so the pieces have space for browning and roast more evenly.
  2. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken in the baking dish. Make sure the lemon slices lie near the chicken so they caramelize as they roast.
  3. Roast for 25-28 minutes at 425°F until the chicken skin is golden and the internal temperature reaches 165°F. The tomatoes should soften and begin to burst as the edges caramelize.
Finish and serve
  1. Remove the dish from the oven and immediately crumble feta over the hot chicken and vegetables. Let it sit for a minute so it softens slightly from the heat.
  2. Garnish with fresh oregano and serve warm with pita or orzo. Add extra oregano for a visible green finish right before eating.

Notes

Pro tip: pat the chicken dry before marinating so the skin roasts up more crisp and golden. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended for best texture, but you can freeze extra lemon slices and tomatoes separately. For a lower-fat swap, use reduced-fat feta (start with slightly less so the dish isn’t too salty).