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Greek Chicken With Lemon And Feta

Greek chicken with lemon and feta baked until the feta turns golden and slightly caramelized. Bone-in, skin-on thighs stay juicy while charred lemon slices and herbs flavor the pan.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken with lemon and feta
  • 4 bone-in skin-on chicken thighs Use thighs with skin and bone for best moisture and browning.
  • 6 oz feta cheese, crumbled Crush into crumbles so it melts and browns on top.
  • 2 lemons One lemon for juice; the other for slices.
  • 1 tbsp olive oil For the herb-lemon marinade (adjust only if needed for coating).
  • 4 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 cup cherry tomatoes
  • 0.5 cup kalamata olives Leave whole or halved; distribute evenly for briny flavor.
  • salt and pepper Season the marinade to taste.
  • fresh parsley for garnish Add right after broiling for a fresh finish.

Equipment

  • 1 sheet pan

Method
 

Make the lemon herb marinade and marinate
  1. Whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper until well combined and glossy.
  2. Preheat the oven to 425F while the chicken marinates, then coat the chicken with the mixture.
  3. Marinate the chicken for 30 minutes at cool room temperature or refrigerate for best safety before baking.
Bake the chicken
  1. Place the chicken in a baking dish with cherry tomatoes and lemon slices.
  2. Bake at 425F for 25 minutes until the chicken is partially cooked and starting to brown around the edges.
Finish with feta and broil
  1. Scatter olives and feta over the chicken, then bake at 425F for 10 more minutes until the feta is golden.
  2. Broil for 3 minutes until the feta is slightly caramelized and the lemon edges show char.
  3. Garnish with fresh parsley and rest briefly before serving.

Notes

Pro tip: crumble the feta and scatter it in an even layer so it melts into browned patches instead of forming a single blanket. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because feta and chicken skin texture can change. For a lighter option, use reduced-fat feta (it still melts and browns, but with less richness).