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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—roasted bone-in thighs in a bright lemon-herb marinade, finished with crumbled feta that softens from the oven heat. Golden chicken pieces, caramelized thin lemon slices, burst cherry tomatoes, and Kalamata olives come together in one Mediterranean chicken recipe.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken with lemon and feta
  • 4 bone-in skin-on chicken thighs
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, thinly sliced
  • 1 fresh oregano for garnish
  • 1 warm pita or orzo

Equipment

  • 1 sheet pan

Method
 

Marinate
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until evenly combined and glossy. Place chicken in a dish and coat thoroughly, then marinate for at least 30 minutes.
Roast
  1. Preheat oven to 425°F, then arrange marinated chicken skin-side up in a large baking dish so the skin faces up for crisping.
  2. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken to roast alongside the meat and form caramelized edges.
  3. Roast for 25-28 minutes at 425°F until chicken skin is golden and the thickest part reaches 165°F.
Finish and serve
  1. Remove from the oven and immediately crumble feta over the hot chicken and vegetables so it softens from the heat.
  2. Garnish with fresh oregano for a bright finish and serve with warm pita or orzo.

Notes

For the fullest flavor, keep the marinated chicken uncovered in the fridge while it rests so the skin roasts up crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a lighter option, use reduced-fat feta (or a mix of feta and part-skim mozzarella) to reduce calories while keeping the lemon-herb flavor.