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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta is roasted until the chicken skin turns golden, with caramelized lemon slices and burst cherry tomatoes. Crumbled feta melts slightly on top, while oregano and olives bring a classic 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: 650
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 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste
Roasting add-ins
  • 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 olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until combined, then coat the chicken evenly. Marinate for at least 30 minutes to let the flavors soak in.
Roast
  1. Preheat the oven to 425°F, then arrange the marinated chicken skin-side up in a large baking dish. Scatter cherry tomatoes, Kalamata olives, and lemon slices around the chicken so they roast alongside.
  2. Roast at 425°F for 25-28 minutes until the chicken skin is golden and the internal temperature reaches 165°F, then pull the dish from the oven. Immediately crumble feta over the hot chicken and vegetables so it softens from the heat.
  3. Garnish with fresh oregano and serve warm with pita or orzo.

Notes

For best browning, keep the chicken skin-side up and don’t crowd the pieces in the baking dish. Refrigerate leftovers up to 3 days; reheat gently so the skin stays crisp. Freezing is not recommended for best texture. For a lighter option, use low-fat feta (or reduce the feta to 2 oz) to cut calories while keeping the lemon-herb flavor.