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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta that bakes on a sheet pan with golden skin, lemon slices, and kalamata olives. Marinated in olive oil, garlic, and oregano, then finished with crumbled feta and fresh herbs over glistening pan juices.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 1.5 lb bone-in chicken thighs Use skin-on thighs for best golden roasting.
lemon-herb marinade
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon Zest and slice; use both in the marinade and as a bed on the pan.
  • 4 garlic cloves Minced.
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
toppings
  • 1 cup kalamata olives Halved.
  • 0.5 cup feta cheese Crumbled.
  • 0.25 fresh parsley For garnish.
  • 0.25 fresh dill For garnish.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper to form a thorough coating. Coat the chicken thighs well and marinate for at least 1 hour to deepen flavor.
Roast
  1. Preheat the oven to 425°F. Arrange lemon slices on a sheet pan or oven-safe skillet.
  2. Place the marinated chicken thighs skin-side up on top of the lemon slices. Spread the thighs so they roast evenly.
  3. Scatter the kalamata olives around the chicken on the pan. Keep the olives distributed so they soak up some of the pan juices.
  4. Roast at 425°F for 22–25 minutes until the skin is golden and the chicken is cooked through. Rest briefly only as needed to plate safely.
Finish and serve
  1. Top the hot chicken with crumbled feta. Spoon pan juices over the top to keep the lemons glossy.
  2. Finish with fresh parsley and dill for garnish, then serve immediately. Add extra pan juices if you want more lemony richness.

Notes

Pro tip: Zest the lemon before slicing so you don’t lose aroma, and marinate skin-side up for more contact with the lemon-garlic juices. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best feta texture. For a lighter swap, use reduced-fat feta while keeping the olive oil/lemon marinade the same.