Greek Chicken With Lemon And Feta

Greek chicken lemon feta made with herb-marinated bone-in thighs, then roasted until the feta melts and turns golden. You’ll get tangy charred lemon slices and savory oregano-thyme chicken juices in one Mediterranean bake.

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Prep Time 15

Cook Time 35

marinating 30

Total Time 1 20

Servings: 4 servings

Course: Main Dish

Cuisine: Greek

Calories: 740

Ingredients Equipment Method Notes

Ingredients

Greek chicken lemon feta

4 bone-in skin-on chicken thighs
6 oz feta cheese crumbled
2 lemons 1 juiced and 1 sliced
0.25 cup olive oil
4 garlic minced
2 tsp dried oregano
1 tsp dried thyme
1 cup cherry tomatoes
0.5 cup kalamata olives
0.25 tsp salt and pepper to taste
0.25 cup fresh parsley for garnish

Equipment

1 sheet pan

Method

Make marinade and marinate

Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until well combined and fragrant.
Marinate chicken for 30 minutes while the oven preheats to 425F (220C).

Roast with tomatoes and lemon

Place chicken in a baking dish with cherry tomatoes and lemon slices, arranging the thighs skin-side up.
Bake for 25 minutes at 425F, until the chicken skin begins to brown and juices start to pool.

Add feta and caramelize

Scatter olives and crumbled feta over the chicken, then bake 10 more minutes at 425F until the feta is golden.
Broil for 3 minutes until the feta is slightly caramelized and the lemon edges look charred.

Finish and serve

Garnish with fresh parsley and rest briefly before serving for cleaner slices and saucier pan juices.

Notes

Pro tip: Use a broiler-safe top rack position so the feta caramelizes without over-drying the chicken. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350F oven until warm. Freezing isn’t recommended because feta and lemon can soften. For a lower-fat option, use reduced-fat feta (still crumble on top so it melts and browns).