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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—roasted chicken thighs with golden skin, caramelized lemon slices, and burst cherry tomatoes, finished with crumbled feta that softens from the heat. Marinated herb-lemon flavor and oregano are baked together for an easy Greek dinner with Mediterranean appeal.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Greek lemon feta chicken
  • 4 bone-in skin-on chicken thighs Use thighs for juicy, golden roasting.
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 garlic Minced (about 4 cloves).
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.25 salt and pepper To taste.
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese Crumbled.
  • 1 lemon Thinly sliced for caramelizing.
  • 0.25 fresh oregano For garnish.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, and salt and pepper until evenly combined. Marinate the chicken for at least 30 minutes so the flavors penetrate.
Roast
  1. Preheat the oven to 425°F and arrange the marinated chicken skin-side up in a large baking dish. Place the dish in the oven for roasting.
  2. Scatter cherry tomatoes, Kalamata olives, and the thinly sliced lemon around the chicken in the baking dish. Keep the chicken skin facing up so it roasts golden.
  3. Roast for 25-28 minutes at 425°F until the chicken skin is golden and the internal temperature reaches 165°F. Look for caramelized lemon edges and blistered tomatoes as a visual cue.
Finish with feta
  1. Remove from the oven and immediately crumble feta over the hot chicken and vegetables. Let it soften from the heat so it turns creamy and clings to the roasted surfaces.
  2. Garnish with fresh oregano and serve warm with pita or orzo. Add extra oregano on top for a fresh, green finish.

Notes

Pro tip: slice the lemon thin so it caramelizes and mingles with the pan juices as the chicken roasts. Refrigerate leftovers in a sealed container for up to 3 days; reheat until hot (the feta will re-soften slightly). Freezing is not recommended because feta and lemon can change texture after thawing. For a lighter option, use 2% Greek yogurt instead of additional oil in a yogurt-based marinade (omit feta until serving to keep it from drying out).