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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta featuring golden roasted thighs, caramelized lemon slices, and burst cherry tomatoes. Feta is crumbled over the hot chicken so it softens slightly, while fresh oregano stays bright and visible.
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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: 620
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 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 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
  • 1 fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, smoked paprika, salt, and pepper until evenly combined. Pour over the chicken and marinate for at least 30 minutes.
Roast
  1. Preheat the oven to 425°F. Arrange the marinated chicken skin-side up on a large baking dish or sheet pan.
  2. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken. Tuck the lemon slices in so they sit close to the chicken.
  3. Roast at 425°F for 25-28 minutes, until the chicken skin is golden and the internal temperature reaches 165°F. Watch for bubbling juices around the tomatoes and lightly browned edges on the lemon.
Finish and serve
  1. Remove the tray from the oven and immediately crumble feta over the hot chicken and vegetables. Let it soften from the heat for a short moment before serving.
  2. Garnish with fresh oregano and serve warm. Plate with pita or orzo.

Notes

For best browning, keep the chicken skin-side up and avoid moving the pieces once roasting starts. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months (feta may soften further). For a lower-fat option, use reduced-fat feta and drain excess olive oil from the marinade before baking.