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Greek Chicken with Lemon and Feta

Greek Chicken with Lemon and Feta

This Greek Chicken with Lemon and Feta is a straightforward, deeply flavorful one-pan dish. It features tender chicken marinated in lemon, garlic, and oregano, then baked with fresh lemon and finished with soft, salty feta cheese. This rustic and forgiving Mediterranean meal is perfect for a comforting and impressive weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 1/4 cup extra virgin olive oil
  • 2 lemons (one zested and juiced, one sliced)
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Kalamata olives, pitted (optional)
  • 1 cup cherry tomatoes (optional)
  • 6 oz block of feta cheese, cut into chunks or crumbled
  • 2 tablespoons fresh parsley, chopped (for garnish)

Equipment

  • Oven-safe skillet
  • Baking dish
  • Meat thermometer
  • Mixing bowl

Method
 

Instructions
  1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, juice and zest of one lemon, minced garlic, dried oregano, salt, and pepper. Add the chicken thighs and toss to coat them completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Sear the Chicken: Preheat your oven to 400°F (200°C). Heat a large, oven-safe skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Place the chicken in the hot skillet and sear for 3-4 minutes per side, until golden brown. You may need to do this in batches.
  3. Assemble the Dish: Return all the chicken to the skillet. Arrange the lemon slices, cherry tomatoes, and Kalamata olives (if using) around the chicken. Pour any remaining marinade over top.
  4. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. Add Feta: Carefully remove the skillet from the oven. Scatter the chunks of feta cheese over the chicken and vegetables. Return to the oven for another 5 minutes, or until the feta is softened and warmed through. For a little browning, you can switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
  6. Garnish and Serve: Let the dish rest for a few minutes. Garnish with fresh parsley and serve immediately, spooning some of the delicious pan juices over the chicken.

Notes

For best results, do not skip searing the chicken as it builds significant flavor. Use a block of feta cheese packed in brine for a creamier texture. Let the chicken rest for a few minutes after baking to keep it moist. If substituting with chicken breasts, pound them to an even thickness and reduce the baking time. The pan sauce can be thickened by simmering it on the stovetop after the chicken is cooked.