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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta featuring golden roasted chicken thighs with caramelized lemon slices, burst cherry tomatoes, and feta melted just enough to turn creamy. Roasted at high heat for crisp skin and bright Mediterranean flavor with oregano throughout.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
marinade
  • 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
  • 0.25 salt and pepper to taste
roasted vegetables
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 1 lemon, thinly sliced
feta
  • 4 oz feta cheese, crumbled
garnish
  • 1 Fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until evenly combined. Add the chicken thighs and marinate at least 30 minutes for the flavors to soak in.
Roast
  1. Preheat the oven to 425°F. Arrange the marinated chicken skin-side up in a large baking dish (or sheet pan).
  2. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken. Nestle everything so it roasts in the pan juices.
  3. Roast at 425°F for 25-28 minutes, until the chicken skin is golden and the internal temperature reaches 165°F. Look for caramelized lemon edges and a lightly burst tomato look.
Finish
  1. Remove from the oven and immediately crumble feta over the hot chicken and vegetables. The feta should soften slightly from the heat and start to melt at the edges.
  2. Garnish with fresh oregano and serve right away. Plate with warm pita or alongside orzo if desired.

Notes

Pro tip: marinate at least 30 minutes (or up to overnight) so the lemon, garlic, and oregano penetrate the chicken for deeper flavor. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350°F oven until warmed through. Freezing: no, feta can turn grainy after thawing. For a lighter option, use chicken breasts instead of thighs and reduce cook time as needed to reach 165°F.