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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta featuring golden roasted chicken thighs, caramelized lemon slices, burst cherry tomatoes, and crumbled feta that softens from the heat. Marinated with garlic, oregano, and smoked paprika, then baked at 425°F for crisp skin and juicy, Mediterranean flavor.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
lemon and olive oil marinade
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 clove garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste Season to taste.
roasted toppings
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 4 oz feta cheese, crumbled
lemon slices and garnish
  • 1 lemon, thinly sliced
  • 1 Fresh oregano for garnish

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, smoked paprika, salt, and pepper until evenly combined, then spread it over the chicken. Make sure every piece is coated, then place the chicken in the refrigerator to marinate for at least 30 minutes.
Roast
  1. Preheat oven to 425°F. Arrange the marinated chicken skin-side up in a large baking dish so the skin browns evenly.
  2. Scatter cherry tomatoes, Kalamata olives, and thin lemon slices around the chicken in the baking dish. Leave some space so the tomatoes can burst and the lemon edges can caramelize.
  3. Roast at 425°F for 25-28 minutes, until the chicken skin is golden and the internal temperature reaches 165°F. Look for bubbling juices around the tomatoes and lightly browned lemon slices.
Finish and serve
  1. Remove the baking dish from the oven and immediately crumble feta over the hot chicken and vegetables. The feta should soften slightly from the heat and start to melt at the edges.
  2. Garnish with fresh oregano and serve with warm pita or orzo. Scatter oregano visibly across the top right before serving.

Notes

Pro tip: Use a meat thermometer—165°F at the thickest part keeps thighs juicy while the skin turns golden. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through. Freezing is not recommended because feta texture can turn grainy. For a lower-fat option, use reduced-fat feta while keeping the marinade the same.