Go Back

Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta made in a sheet pan: bone-in thighs are marinated in lemon, garlic, and oregano, then roasted until the skin turns golden. Serve over lemon slices with kalamata olives, crumbled feta, and herbs for juicy, bright Mediterranean chicken.
Print Recipe Pin Recipe
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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and topping
  • 1.5 lb bone-in chicken thighs Use skin-on for the most golden roast.
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon, zested and sliced Slice after zesting so the lemon stays intact on the pan.
  • 4 clove garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and black pepper to taste Season the marinade; add more after tasting if needed.
  • 1 cup kalamata olives, halved
  • 0.5 cup feta cheese, crumbled
  • Fresh parsley and dill for garnish Chop lightly and add at the end to keep flavor fresh.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, mix olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper until combined. Coat bone-in chicken thighs thoroughly and marinate for at least 1 hour.
  2. Preheat the oven to 425°F.
Roast on the sheet pan
  1. Arrange lemon slices on a sheet pan or oven-safe skillet and place the marinated chicken skin-side up on top. Scatter kalamata olives around the chicken for even roasting.
  2. Roast at 425°F for 22–25 minutes until the skin is golden and the chicken is cooked through. The pan juices should look glossy as they reduce.
Finish and serve
  1. Top the roasted chicken with crumbled feta and garnish with fresh parsley and dill. Serve with the pan juices spooned over the top.

Notes

Pro tip: marinate in the bowl long enough to let the lemon-garlic soak into the thighs, then patting the skin lightly helps it crisp as it roasts. Refrigerate leftovers in a covered container for up to 3 days; rewarm gently so the feta doesn’t dry out. Freezing is not recommended for best texture. For a lighter option, use reduced-fat feta and trim excess fat from the chicken thighs before roasting.