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Greek Chicken with Lemon and Feta

Greek chicken with lemon and feta—roasted chicken thighs marinated in lemon, garlic, and herbs, then baked until the skin turns golden. Served on lemon slices with kalamata olives, finished with crumbled feta and fresh herbs.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Bone-in chicken thighs
  • 1.5 lb bone-in chicken thighs Use skin-on for the best golden roast.
Olive oil and lemon base
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 lemon, zested and sliced Zest the lemon before slicing.
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 salt and black pepper to taste Season the marinade; add more after roasting if needed.
Toppings and extras
  • 1 cup kalamata olives, halved
  • 0.5 cup feta cheese, crumbled
  • 1 fresh parsley and dill for garnish Chop if leaves are large.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, and salt and black pepper until combined, then coat the chicken thighs thoroughly. Cover and marinate for at least 1 hour so the flavors soak in.
Roast
  1. Preheat oven to 425°F. Position a sheet pan in the oven to preheat if you want extra browning.
Assemble the sheet pan
  1. Arrange lemon slices on the sheet pan, then place marinated chicken skin-side up on top. Leave space around pieces so heat circulates.
Add olives
  1. Scatter kalamata olives around the chicken. Tuck a few olives under the chicken edges for more lemony pan juices.
Bake until golden
  1. Roast for 22–25 minutes at 425°F until the skin is golden and the chicken is cooked through. If needed, continue in 3–5 minute increments until juices run clear.
Finish and serve
  1. Top with crumbled feta and fresh parsley and dill, then serve immediately. Spoon pan juices over the chicken for a glossy, lemony finish.

Notes

Pro tip: pat the chicken thighs dry before coating so the skin roasts extra crisp at 425°F. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing: no—feta and herbs can soften and weep after thawing. If you want a lighter option, use reduced-fat feta (same amount) for fewer calories without changing the roasting method.