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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta baked until the thighs are golden and juicy, with lemon slices and kalamata olives roasting alongside. The marinade infuses garlic, oregano, and thyme, then feta and fresh herbs finish it for a bright, Mediterranean-style dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken with lemon and feta
  • 1.5 lb bone-in chicken thighs
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon, zested and sliced
  • 4 clove garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.25 salt and black pepper to taste
  • 1 cup kalamata olives, halved
  • 0.5 cup feta cheese, crumbled
  • 0.25 fresh parsley and dill for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper until evenly combined, then coat the chicken thighs thoroughly. Cover and marinate for at least 1 hour so the flavors soak in.
Roast
  1. Preheat the oven to 425°F to get the sheet pan hot for browning. Lay lemon slices on the sheet pan to create a flavorful bed.
  2. Place the marinated chicken skin-side up on top of the lemon slices. Scatter kalamata olives around the chicken so they roast and turn slightly glossy.
  3. Roast at 425°F for 22–25 minutes, until the skin is golden and the chicken is cooked through. Look for crisping at the edges and clear juices when pierced.
Finish and serve
  1. Top the hot chicken with crumbled feta, letting it soften from the heat. Garnish with fresh parsley and dill, then spoon the pan juices over the top to finish.

Notes

Pro tip: marinate the thighs skin-side down in the oil-lemon mixture so seasoning spreads evenly, then place them skin-side up right before roasting for the best golden top. Refrigerate leftovers in a sealed container for up to 3–4 days; freeze cooked chicken for up to 2 months. For a lower-fat option, use part-skim feta or reduce feta to 1/4 cup while keeping the same bake time.