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Greek Chicken With Lemon And Feta

Greek chicken with lemon and feta baked until the chicken skin is golden and the feta turns golden and slightly caramelized. Bone-in, skin-on thighs marinated in olive oil, garlic, oregano, thyme, and lemon juices, then baked with cherry tomatoes, lemon slices, olives, and feta.
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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
  

Greek chicken with lemon and feta
  • 4 bone-in skin-on chicken thighs Use skin-on thighs for best crisping.
  • 6 oz feta cheese, crumbled Crumble and scatter over the chicken for golden edges.
  • 2 lemons, 1 juiced and 1 sliced Juice one lemon for the marinade; slice the other for baking.
  • 0.25 cup olive oil For an aromatic lemon-garlic marinade.
  • 4 cloves garlic, minced Minced garlic distributes flavor throughout the thighs.
  • 2 tsp dried oregano Classic Greek herb flavor.
  • 1 tsp dried thyme Pairs with oregano and lemon.
  • 1 cup cherry tomatoes Roast alongside the chicken for juicy pockets.
  • 0.5 cup kalamata olives Add late so they stay briny and not dry.
  • salt and pepper Season to taste; the marinade needs enough salt to bring out flavors.
  • fresh parsley for garnish Finish with fresh chopped parsley.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Make the lemon-oregano marinade
  1. Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until well combined.
  2. Preheat the oven to 425F while the marinade stands briefly.
Marinate and assemble
  1. Marinate the chicken for 30 minutes.
  2. Place chicken in a baking dish with cherry tomatoes and lemon slices.
  3. Bake at 425F for 25 minutes, until the chicken is starting to turn golden and the tomatoes look juicy.
Add feta and finish
  1. Scatter kalamata olives and feta over the chicken, then bake at 425F for 10 more minutes until the feta is golden.
  2. Broil for 3 minutes until the feta is slightly caramelized, watching closely to avoid over-browning.
  3. Garnish with fresh parsley before serving.

Notes

Pro tip: don’t skip the 30-minute marinating—lemon and garlic mellow the chicken flavor and help season the skin. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375F oven until hot. Freezing is not recommended for best feta texture. Dietary swap: use dairy-free feta-style cheese and keep the same bake/broil timing to get similar browning.