Go Back

Greek Chicken With Lemon And Feta

Greek chicken lemon feta with herb-roasted, golden feta crumbles and charred lemon slices. Bone-in, skin-on thighs bake until tender, then broil briefly for caramelized feta and a tangy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • bone-in skin-on chicken thighs
  • 1 cup cherry tomatoes
  • 1 lb feta cheese, crumbled
  • 2 lemons, 1 juiced and 1 sliced
  • 0.25 cup olive oil
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • kalamata olives
  • salt and pepper
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, garlic, dried oregano, dried thyme, salt, and pepper until evenly combined.
  2. Preheat the oven to 425F while you prepare the chicken.
Marinate
  1. Add the chicken thighs to the marinade and ensure they’re coated, then marinate for 30 minutes.
Bake
  1. Place chicken in a baking dish with cherry tomatoes and lemon slices.
  2. Bake at 425F for 25 minutes.
  3. Scatter kalamata olives and feta over the chicken, then bake 10 more minutes until the feta is golden.
Caramelize and finish
  1. Broil for 3 minutes until the feta is slightly caramelized.
  2. Garnish with fresh parsley and serve hot.

Notes

For the juiciest thighs, let the chicken come out and rest just 5 minutes before serving so the juices settle. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 350F oven until warmed through. Freezing is not recommended due to the feta texture after thawing. For a lighter option, use reduced-fat feta (it won’t melt as richly, but still keeps the lemon-herb flavor.