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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta roasted until the skin is golden, with caramelized lemon slices and burst cherry tomatoes. The feta is crumbled over the hot chicken so it softens slightly, while fresh oregano adds a bright, herb 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
  

bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
lemon herb marinade
  • 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 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, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and pepper until evenly combined. Marinate the chicken in the mixture for at least 30 minutes, covered.
Roast
  1. Preheat the oven to 425°F and arrange the marinated chicken skin-side up in a large baking dish. Roast for 25 minutes, keeping the chicken pieces in a single layer.
  2. Scatter cherry tomatoes, Kalamata olives, and thin lemon slices around the chicken in the baking dish. Roast an additional 3–5 minutes until the chicken skin is golden and the thickest part reaches 165°F.
Finish and serve
  1. Remove the baking dish from the oven and immediately crumble feta over the hot chicken and vegetables. Let it sit for 1–2 minutes so the feta softens slightly.
  2. Garnish with fresh oregano and serve warm with pita or orzo. Plate with the caramelized lemon slices and burst tomatoes spooned over top.

Notes

For best flavor, marinate at least 30 minutes and bring the dish closer to room temp while the oven preheats. Refrigerate leftovers in an airtight container up to 3 days; reheat at 375°F until warmed through. Freezing is not recommended because the feta and tomatoes can lose texture. If you want a lighter option, use reduced-fat feta (the feta still softens well when crumbled on hot chicken).