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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta roasted until the skin turns golden, with caramelized thin lemon slices and burst cherry tomatoes. Feta is crumbled over the hot chicken so it softens slightly and clings to the juices.
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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: Dinner
Cuisine: Greek
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken with lemon and feta ingredients
  • 4 bone-in skin-on chicken thighs
  • 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
  • 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
  • 1 large baking dish

Method
 

Marinate the chicken
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, and salt and pepper until the marinade looks evenly combined and fragrant. Marinate the chicken in the mixture for at least 30 minutes, covered, so the flavors soak into the skin and meat.
Roast with lemon and vegetables
  1. Preheat the oven to 425°F, then arrange the marinated chicken skin-side up in a large baking dish. Scatter the cherry tomatoes, Kalamata olives, and thinly sliced lemon around the chicken so they roast alongside.
  2. Roast for 25-28 minutes at 425°F until the chicken skin is golden and the internal temperature reaches 165°F. You should see tomatoes bursting and lemon slices caramelizing at the edges while the chicken cooks through.
Finish and serve
  1. Remove the dish from the oven and immediately crumble the feta cheese over the hot chicken and roasted vegetables. Let it sit briefly so the feta softens from the heat and lightly coats the surfaces.
  2. Garnish with fresh oregano and serve warm with pita or orzo. The oregano should look bright and fresh against the golden chicken and bubbling tomato juices.

Notes

Pro tip: Marinate with the chicken skin-side up so the oil-lemon mixture can permeate the surface for better browning. Refrigerate leftovers in a covered container for up to 3 days; reheat gently to avoid drying out the chicken. Freezing is not recommended because feta and tomatoes change texture when thawed. Dietary swap: use lactose-free feta for a similar tang while keeping the same Mediterranean flavor profile.