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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta featuring golden roasted chicken thighs, caramelized lemon slices, and burst cherry tomatoes. Feta crumbles melt slightly over the hot chicken, finished with fresh oregano for a bright 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 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
  • 0.25 tsp salt and pepper to taste
Roasted vegetables and topping
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, thinly sliced
  • 0.5 tsp 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. Marinate chicken for at least 30 minutes (up to 2 hours) so the flavors soak in and the surface looks glossy.
Roast with lemons, tomatoes, and olives
  1. Preheat oven to 425°F and arrange marinated chicken skin-side up in a large baking dish so the skin will brown. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken for caramelizing edges.
  2. Roast for 25-28 minutes, until chicken skin is golden and internal temperature reaches 165°F. Look for a deep golden surface on the chicken and softened, bursting tomatoes around the edges.
Finish and serve
  1. Remove from the oven and immediately crumble feta over the hot chicken and vegetables. The feta should soften from the heat and start to lightly melt into the juices.
  2. Garnish with fresh oregano and serve hot with warm pita or orzo. Finish with extra lemony pan juices on the chicken for a bright bite.

Notes

Pro tip: For the most caramelized lemon slices, spread them into the gaps between the chicken pieces rather than piling on top. Refrigerate leftovers in a sealed container for up to 3 days; reheat until hot through. Freezing: not recommended for best feta texture. Dietary swap: use low-fat feta if you want fewer calories while keeping the lemon-herb flavor.