Go Back

Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta featuring lemon-zest marinade, golden roasted chicken skin, and caramelized lemon slices. Burst cherry tomatoes and Kalamata olives bake alongside the chicken, then crumbled feta melts slightly for a tangy finish.
Print Recipe Pin Recipe
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: 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 Use to taste; amount not measured.
Vegetables and topping
  • 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 olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until combined. Coat the chicken in the marinade and let it marinate for at least 30 minutes for better flavor absorption.
Roast
  1. Preheat the oven to 425°F. Arrange the marinated chicken skin-side up in a large baking dish.
  2. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken. Make sure the lemon slices are spaced so they caramelize in the heat.
  3. Roast for 25-28 minutes until the chicken skin is golden and the internal temperature reaches 165°F. You should see browned edges and bubbling juices around the tomatoes.
Finish and serve
  1. Remove from the oven and immediately crumble feta over the hot chicken and vegetables. Let it sit just briefly so it softens from the heat without disappearing.
  2. Garnish with fresh oregano and serve warm. Pair with warm pita or orzo for scooping up the roasted tomato-lemon juices.

Notes

For the best caramelization, use thin lemon slices and keep the chicken skin-side up so it renders and browns while roasting. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because feta and tomatoes can lose texture. For a lighter option, use reduced-fat feta (still crumble over hot chicken for the soft-melt effect).