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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—roasted bone-in chicken thighs with golden skin, caramelized lemon slices, burst cherry tomatoes, and crumbled feta that softens from the heat. Marinated in a garlic-oregano lemon blend for herb lemon chicken flavor in a simple 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: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
Roasting ingredients
  • 4 bone-in skin-on chicken thighs
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, thinly sliced
  • 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. Marinate chicken thighs for at least 30 minutes.
Roast
  1. Preheat the oven to 425°F and arrange the marinated chicken in a large baking dish skin-side up. Arrange the cherry tomatoes, Kalamata olives, and lemon slices around the chicken pieces.
  2. Roast for 25-28 minutes, until the chicken skin is golden and the internal temperature reaches 165°F. The vegetables should look burst and glossy, with lemon slices starting to caramelize at the edges.
Finish and serve
  1. Remove the baking dish from the oven and immediately crumble feta over the hot chicken and vegetables. Let it soften for 1 minute from the residual heat before serving.
  2. Garnish with fresh oregano and serve warm with pita or orzo.

Notes

Pro tip: make sure the chicken is skin-side up and roast on the higher end (closer to 28 minutes) so the skin turns golden and crisp. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sodium swap, use reduced-sodium feta and season with less added salt while keeping the lemon-garlic marinade.