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Greek Chicken With Lemon And Feta

Greek chicken lemon feta with herb-roasted thighs baked until juicy, with melted golden feta and charred lemon. A Greek baked chicken dinner that turns tangy lemon, oregano, and garlic into a fragrant, savory sauce.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs marinade
  • bone-in skin-on chicken thighs
  • feta cheese, crumbled
  • lemons, 1 juiced and 1 sliced
  • 0.25 cup olive oil
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
Chicken bake toppings
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives
  • Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the marinade and marinate
  1. Whisk olive oil, lemon juice, garlic, dried oregano, dried thyme, salt, and pepper until evenly combined.
  2. Place the chicken thighs in a baking dish (or shallow tray), then pour over the marinade and turn to coat.
  3. Marinate for 30 minutes at room temperature while you preheat the oven to 425F.
Bake with tomatoes and lemon
  1. Arrange the chicken thighs in a baking dish with cherry tomatoes and lemon slices.
  2. Bake at 425F for 25 minutes, until the chicken is mostly cooked and the juices are bubbling.
Add feta and finish
  1. Scatter the kalamata olives and crumbled feta over the chicken.
  2. Bake at 425F for 10 more minutes, until the feta is golden and the chicken is cooked through.
  3. Broil for 3 minutes until the feta is slightly caramelized, watching closely so it doesn’t burn.
Serve
  1. Garnish with fresh parsley and serve hot.

Notes

Pro tip: let the feta sit on top during the bake so it melts into the chicken juices and forms golden crumbles—don’t stir it in. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until warm. Freezing isn’t recommended for best feta texture. Dietary swap: use reduced-fat feta if you want a lighter finish while keeping the same lemon-oregano flavor.