Greek Chicken with Lemon and Feta

The tangy aroma of fresh lemon and herbs wafts through the kitchen as this succulent Greek Chicken with Lemon and Feta sizzles to golden perfection. This Mediterranean-inspired dish transforms ordinary chicken into a flavor explosion with bright citrus notes, aromatic herbs, and the creamy richness of feta cheese. Whether you’re looking for a weeknight dinner or a dish to impress guests, this Greek Chicken with Lemon and Feta delivers authentic flavors without complicated techniques. You’ll learn how to perfectly marinate and cook chicken that remains juicy while developing a delicious caramelized exterior.

Why You’ll Love This Recipe

This Greek Chicken with Lemon and Feta is more than just another chicken dinner—it’s a Mediterranean escape on a plate. The combination of zesty lemon, fragrant oregano, and briny olives creates a perfect flavor harmony that transports you straight to a seaside taverna in Greece.

The contrast between the crispy, herb-crusted exterior of the chicken and its tender, juicy interior provides a satisfying textural experience with every bite. Meanwhile, the creamy, tangy feta mellows the bright acidity of the lemon, creating a balanced dish that’s both comforting and refreshing.

What makes this recipe truly special is its versatility and simplicity. With just 30 minutes of active preparation time, you can create a restaurant-quality meal using ingredients you likely already have in your pantry. It’s perfect for busy weeknights but impressive enough for weekend entertaining.

Ingredients

For this flavorful Greek Chicken with Lemon and Feta, you’ll need:

• 2 lbs (900g) boneless, skinless chicken thighs (or breasts if preferred)
• 1/4 cup (60ml) extra virgin olive oil
• 3 tablespoons fresh lemon juice (approximately 1 large lemon)
• 2 tablespoons lemon zest (from about 2 lemons)
• 4 garlic cloves, minced
• 2 tablespoons dried oregano (preferably Greek)
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (75g) kalamata olives, pitted and halved
• 1 cup (150g) cherry tomatoes, halved
• 1 medium red onion, thinly sliced
• 8 oz (225g) feta cheese, crumbled
• 2 tablespoons fresh dill, chopped (for garnish)
• Lemon wedges for serving

The quality of feta makes a significant difference in this dish—look for authentic Greek feta made from sheep’s milk for the creamiest, most authentic flavor profile.

Pro Tips

Marinating Magic: For the most flavor-packed Greek Chicken with Lemon and Feta, marinate the chicken for at least 2 hours, but preferably overnight. This allows the acids in the lemon juice to tenderize the meat while the herbs and garlic infuse it with flavor. If you’re short on time, even 30 minutes will make a difference. Create small slits in the chicken pieces before marinating to help the flavors penetrate deeper.

Perfect Browning Technique: To achieve that coveted golden-brown crust, ensure your pan or baking sheet isn’t overcrowded. The chicken pieces need space around them to properly caramelize rather than steam. If necessary, cook in batches or use two baking sheets. For stovetop cooking, resist the urge to frequently flip the chicken—allow it to develop a crust before turning.

Temperature Matters: Use a meat thermometer to cook the chicken to exactly 165°F (74°C). Overcooking will result in dry chicken, while undercooking poses safety concerns. For the best texture contrast, let the chicken rest for 5-10 minutes after cooking before adding the feta. This allows the juices to redistribute within the meat and prevents the feta from melting completely, maintaining its distinct creamy texture.

Instructions

Step 1: Prepare the Marinade
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk these ingredients together until well blended. The marinade should have a fragrant, citrusy aroma with visible herbs distributed throughout the mixture.

Step 2: Marinate the Chicken
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. If you’re short on time, let it marinate at room temperature for 30 minutes, turning occasionally to ensure even flavor distribution.

Step 3: Preheat and Prepare
Preheat your oven to 375°F (190°C). While it’s heating, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This helps the chicken cook more evenly. Line a baking dish or sheet pan with parchment paper for easier cleanup.

Step 4: Arrange and Bake
Arrange the marinated chicken pieces in a single layer on the prepared baking dish. Scatter the sliced red onion, halved cherry tomatoes, and kalamata olives around and between the chicken pieces. Pour any remaining marinade over the entire dish. Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and has developed a golden-brown exterior.

Step 5: Add Finishing Touches
Remove the baking dish from the oven and immediately sprinkle the crumbled feta cheese over the hot chicken and vegetables. The residual heat will slightly soften the feta without completely melting it. Let the dish rest for 5 minutes, then garnish with fresh chopped dill and serve with lemon wedges for an extra burst of citrus flavor.

Variations

Grilled Greek Chicken with Lemon and Feta: For a smoky twist on this Mediterranean classic, prepare the chicken with the same marinade but cook it on a preheated grill over medium-high heat. Grill for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Transfer to a serving platter, top with a mixture of feta, olives, tomatoes, and red onion that have been tossed with a little olive oil and lemon juice. This variation adds a delightful char flavor that complements the bright lemon and feta beautifully.

Vegetarian Greek Zucchini and Feta Bake: Replace the chicken with 4 medium zucchinis cut into 1/2-inch thick rounds. Toss with the same lemon and herb marinade, then arrange in a baking dish with the tomatoes, olives, and red onion. Bake at 400°F (200°C) for 20-25 minutes until tender. Sprinkle with feta and broil for 2-3 minutes until the cheese begins to brown. This vegetarian adaptation maintains the essence of Greek flavors while offering a lighter option.

Spicy Greek Chicken: For those who enjoy heat, add 1 teaspoon of red pepper flakes to the marinade and include 1-2 thinly sliced jalapeños among the vegetables before baking. The spice creates an exciting contrast with the cooling feta cheese and brightens the lemon notes even further.

Storage and Serving

Storage: Allow your Greek Chicken with Lemon and Feta to cool completely before transferring leftovers to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken and vegetables (without the feta) for up to 3 months. Thaw overnight in the refrigerator before reheating in a 325°F (165°C) oven until warmed through, then add fresh feta before serving.

Reheating: For best results, reheat the chicken gently in a covered baking dish in a 325°F (165°C) oven with a tablespoon of water or chicken broth to maintain moisture. Microwaving is convenient but may result in slightly tougher chicken.

Serving Suggestions: Transform this Greek Chicken with Lemon and Feta into a complete meal by serving it over a bed of fluffy lemon-herb rice or alongside roasted lemon potatoes. For a lighter option, serve with a crisp Greek salad and warm pita bread for soaking up the flavorful juices. For an impressive spread, include tzatziki, hummus, and a Greek mezze platter with olives, stuffed grape leaves, and marinated peppers as accompaniments.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. Since breasts are leaner, reduce the cooking time to about 20-25 minutes and be especially careful not to overcook them. Consider pounding them to an even thickness for more consistent cooking.

Is there a substitute for feta cheese?
If you’re not a fan of feta, you can use goat cheese for a milder flavor or ricotta salata for a similar texture with less tang. For a dairy-free version, try a firm tofu marinated in lemon juice, olive oil, and herbs.

How can I make this dish ahead of time?
You can marinate the chicken up to 24 hours in advance. You can also prepare the entire dish up to the baking step, refrigerate it, and then bake when ready to serve. Add an extra 5 minutes to the cooking time if baking from cold.

Can this recipe be made in a slow cooker?
Yes, place the marinated chicken and vegetables in a slow cooker and cook on low for 4-5 hours. The texture will be different—more tender but less crispy—and you should add the feta only in the last 10 minutes of cooking or after serving.

What wines pair well with Greek Chicken with Lemon and Feta?
This dish pairs beautifully with crisp white wines like Assyrtiko from Santorini, Greek Moschofilero, or a light Pinot Grigio. The bright acidity of these wines complements the lemon flavors while standing up to the richness of the feta.

Conclusion

This Greek Chicken with Lemon and Feta is comfort food at its finest — bright, zesty, and bursting with Mediterranean sunshine in every bite. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, bringing the vibrant flavors of Greece to your dinner table with minimal effort. Whether you’re a seasoned cook or a kitchen novice, this recipe delivers consistently delicious results that will have everyone asking for seconds. So embrace the simple, fresh ingredients that make Greek cuisine so beloved, and enjoy this perfect balance of tangy, savory, and creamy flavors any night of the week.

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