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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—roasted bone-in thighs with caramelized lemon slices, burst cherry tomatoes, and crumbled feta that softens over hot chicken. A Mediterranean chicken recipe with oregano-forward flavor and a golden, savory skin.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use thighs for best golden-roasted skin.
Lemon-oregano 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
  • 0.5 salt and pepper to taste Season the marinade and adjust to preference.
Roasting vegetables
  • 1 cup cherry tomatoes
  • 0.5 cup Kalamata olives
  • 1 lemon, thinly sliced Slice thin so the slices caramelize.
Feta topping
  • 4 oz feta cheese, crumbled Crumble over hot chicken so it softens immediately.
  • 1 fresh oregano for garnish Use fresh leaves for visible specks throughout.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and pepper until combined.
  2. Marinate chicken thighs for at least 30 minutes, turning once so the flavors coat the skin.
Roast
  1. Preheat oven to 425°F and arrange the marinated chicken skin-side up in a large baking dish.
  2. Scatter cherry tomatoes, Kalamata olives, and thin lemon slices around the chicken for even roasting.
  3. Roast for 25-28 minutes at 425°F until the chicken skin is golden and the internal temperature reaches 165°F.
Finish and serve
  1. Remove from the oven and immediately crumble feta over the hot chicken and vegetables so it softens from the heat.
  2. Garnish with fresh oregano and serve warm with pita or orzo.

Notes

Pro tip: slice the lemon thin so it caramelizes instead of staying bitter. Refrigerate leftovers in an airtight container up to 3 days; reheat at 350°F until warmed through. Freezing: not recommended for best feta texture. Dietary swap: use dairy-free feta or a salty vegan feta alternative for a lactose-free option while keeping the same roast timing.