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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta baked until the chicken skin turns golden and the feta softens from the heat. Caramelized lemon slices, burst cherry tomatoes, and briny Kalamata olives make it an easy Greek dinner with herb-forward flavor.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
lemon-herb 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
  • 1 salt and pepper to taste
roasting add-ins
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 1 piece lemon, thinly sliced
  • 4 oz feta cheese, crumbled
  • 1 fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until combined, then coat the chicken thoroughly.
  2. Cover and marinate the chicken for at least 30 minutes so the flavors soak in and the pieces stay tender.
Roast
  1. Preheat oven to 425°F and arrange the marinated chicken skin-side up in a large baking dish.
  2. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken so the vegetables roast alongside it.
  3. Roast at 425°F for 25-28 minutes until the chicken skin is golden and the internal temperature reaches 165°F.
Finish with feta
  1. Remove from the oven and immediately crumble feta over the hot chicken and vegetables so it softens from the heat.
  2. Garnish with fresh oregano and serve warm with pita or orzo.

Notes

For best browning, keep the chicken skin-side up and don’t overcrowd the baking dish. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because feta texture can become grainy after thawing. If you want a lighter option, use reduced-fat feta (same crumble method) while keeping the olive oil and lemon marinade unchanged.