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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta that roasts up juicy, golden chicken thighs with caramelized lemon slices and burst cherry tomatoes. Feta crumbles go on hot so they soften slightly, while fresh oregano stays visible for a bright Mediterranean finish.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 4 bone-in skin-on chicken thighs Use chicken thighs with skin on for crisp roasting.
  • 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 Season to taste.
Roast ingredients
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese, crumbled Crumble right after roasting for softening heat.
  • 1 lemon, thinly sliced Slice thin so it caramelizes in the oven.
  • 1 fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the best caramelization, keep the chicken skin-side up and don’t crowd the dish so the lemons and tomatoes can roast around it. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in the oven or microwave. Freezing isn’t recommended because feta can become grainy after thawing. For a lower-sodium option, use reduced-salt feta and taste the marinade before adding extra salt.