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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta baked at high heat until the skin turns golden and the feta softens over hot chicken. Roasted cherry tomatoes and caramelized lemon slices add bright, savory flavor with fresh oregano throughout.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Roasted vegetables and finishing
  • 1 cup cherry tomatoes
  • 1 |/2 Kalamata olives
  • 4 oz feta cheese, crumbled
  • 1 lemon, thinly sliced
  • 0.25 fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and pepper until combined and fragrant. Add the chicken thighs and marinate for at least 30 minutes.
Roast
  1. Preheat the oven to 425°F and arrange the marinated chicken skin-side up in a large baking dish. Position the thighs so they roast evenly without crowding.
  2. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken in the baking dish. Make sure the lemon slices are distributed for caramelizing at the edges.
  3. Roast at 425°F for 25-28 minutes until the chicken skin is golden and the internal temperature reaches 165°F. Look for deep browning on the skin and blistered tomatoes.
Finish and serve
  1. Remove the baking dish from the oven and immediately crumble the feta over the hot chicken and vegetables. Let it soften slightly from the heat so it turns creamy in spots.
  2. Garnish with fresh oregano and serve warm with pita or orzo. Finish with visible fresh oregano for a bright, herbal aroma.

Notes

For best flavor, marinate at least 30 minutes (up to overnight). Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the lemon and feta can lose texture. For a lighter option, use reduced-fat feta and trim excess surface fat from the thighs before baking.