Go Back

Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta is a Mediterranean chicken recipe where bone-in thighs roast until the skin is golden and feta softens over hot tomatoes and caramelized lemon slices. Bursting cherry tomatoes, Kalamata olives, and oregano-infused marinade make this easy Greek dinner both bright and savory.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use skin-on thighs for the most golden roasted finish.
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 garlic cloves, minced
  • 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
  • 0.25 fresh oregano for garnish

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Marinate the chicken
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and pepper until evenly combined, then pour into a bowl or dish. Marinate the bone-in skin-on chicken thighs for at least 30 minutes so the herb-lemon seasoning coats the meat.
Roast
  1. Preheat the oven to 425°F and arrange the marinated chicken in a large baking dish skin-side up. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken for roasting.
  2. Roast at 425°F for 25-28 minutes until the chicken skin is golden and the internal temperature reaches 165°F. Visual cue: the lemons should look caramelized and the tomatoes should have burst.
Finish and serve
  1. Remove the baking dish from the oven and immediately crumble feta over the hot chicken and roasted vegetables. Visual cue: the feta should soften slightly from the heat.
  2. Garnish with fresh oregano and serve warm pita or orzo alongside. Finish with a final fresh-herb look before serving.

Notes

Pro tip: let the chicken sit in the marinade for the full 30 minutes (or longer up to overnight) for deeper lemon-herb flavor. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the skin stays crisp. Freezing is not recommended due to texture changes in roasted chicken and feta. For a gluten-free swap, serve with rice or roasted potatoes instead of pita or orzo.