Description
Skip the takeout! This zesty Greek Chicken with Lemon and Feta brings Mediterranean sunshine to your dinner table in under an hour, with crispy, juicy chicken that’ll have everyone asking for seconds.
Ingredients
Scale
- 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
Instructions
- In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Whisk until well blended.
- Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight.
- Preheat oven to 375°F (190°C). Remove chicken from refrigerator and let sit at room temperature for about 15 minutes.
- Arrange marinated chicken in a single layer on a parchment-lined baking dish. Scatter red onion, cherry tomatoes, and kalamata olives around the chicken. Pour any remaining marinade over everything.
- Bake for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and has developed a golden-brown exterior.
- Remove from oven and immediately sprinkle crumbled feta cheese over the hot chicken and vegetables. Let rest for 5 minutes.
- Garnish with fresh chopped dill and serve with lemon wedges for an extra burst of citrus flavor.