Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—roasted chicken thighs marinated in lemon, garlic, and oregano, then baked until the skin turns golden. Caramelized lemon slices and burst cherry tomatoes share the pan, while crumbled feta softens on top for a bright Mediterranean finish.

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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: 620

Ingredients Equipment Method Notes

Ingredients

Chicken and marinade

4 bone-in skin-on chicken thighs
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

Roasting add-ins

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

Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until evenly combined.
Place chicken thighs in a bowl or dish and coat with the marinade; cover and marinate for 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 so they roast in the pan juices.
Roast for 25-28 minutes until the chicken skin is golden and the internal temperature reaches 165°F.
Remove the pan from the oven and immediately crumble feta over the hot chicken and vegetables.
Garnish with fresh oregano and serve hot with warm pita or orzo.

Notes

For best flavor, keep the chicken in the lemon-oregano marinade covered in the refrigerator for the full 30 minutes. Refrigerate leftovers up to 3 days; freeze cooked chicken for up to 2 months. For a lighter option, use reduced-fat feta (calories drop, and it still softens nicely when added hot).