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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—tender baked thighs roasted on lemon slices with kalamata olives and a golden, herb-scented marinade. Finished with crumbled feta and fresh parsley/dill for a bright Mediterranean dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken and marinade
  • 1.5 lb bone-in chicken thighs Use skin-on thighs for the golden roast.
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon Use zest plus sliced lemon pieces.
  • 4 garlic cloves Minced.
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Toppings and finish
  • 1 cup kalamata olives Halved.
  • 0.5 cup feta cheese Crumbled.
  • 0.25 fresh parsley For garnish.
  • 0.25 fresh dill For garnish.

Equipment

  • 1 sheet pan
  • 1 oven-safe skillet

Method
 

Marinate the chicken
  1. In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper until evenly combined, then coat the chicken thighs thoroughly. Marinate at least 1 hour so the flavors soak in and the meat stays juicy.
Roast on lemon slices
  1. Preheat the oven to 425°F to create a hot environment for browning. Arrange lemon slices on a sheet pan or oven-safe skillet in an even layer.
  2. Place the marinated chicken skin-side up on top of the lemon slices, then scatter kalamata olives around the chicken. Roast for 22–25 minutes until the skin is golden and the chicken is cooked through, with juices that glisten on the pan.
  3. Top immediately with crumbled feta and fresh parsley and dill, then serve with the pan juices spooned over the top. Let the resting juices settle for 2–3 minutes before serving for best texture.

Notes

Pro tip: If your lemons start to brown too quickly, loosely tent the pan with foil for the last 5 minutes. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; freeze cooked chicken for up to 2 months (thaw overnight in the fridge). For a lighter option, use a reduced-fat feta (or use part-skim) while keeping the same lemon-olive oil marinade for flavor.