Greek Chicken Lemon And Feta (Printable Version)

Lemon-marinated chicken topped with feta, roasted tomatoes and olives, finished with fresh parsley and lemon.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 2 tablespoons olive oil

→ Marinade

03 - Juice and zest of 1 large lemon
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Baking & Garnish

09 - 3/4 cup crumbled feta cheese (about 100 g)
10 - 10 cherry tomatoes, halved
11 - 1/4 cup pitted Kalamata olives, sliced
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges for serving

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, whisk together the lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, pepper, and olive oil until well combined.
03 - Add the chicken breasts to the marinade, turning to coat evenly on all sides. Allow to marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor.
04 - Transfer the marinated chicken breasts to a baking dish. Scatter the halved cherry tomatoes and sliced olives around the chicken, then pour any remaining marinade over the top.
05 - Bake for 25 to 30 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
06 - Sprinkle the crumbled feta evenly over the chicken breasts and return to the oven for an additional 5 minutes, until the feta softens and begins to lightly brown.
07 - Remove from the oven, garnish with fresh chopped parsley, and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The lemon marinade does double duty by tenderizing the chicken and creating a sauce you will want to drag crusty bread through.
  • Feta melts into golden salty patches on top and makes every bite feel indulgent without heavy cream or butter.
  • Everything cooks on one pan so cleanup is almost nonexistent.
02 -
  • Do not skip the resting time after the chicken comes out of the oven because five minutes lets the juices redistribute and keeps every slice moist.
  • If your feta is very salty reduce the salt in the marinade slightly or the finished dish can tip past pleasantly briny into genuinely overseasoned.
03 -
  • Pound the chicken breasts to even thickness before marinating so they all finish cooking at the same time instead of having one piece dry out while another is still pink in the middle.
  • Use block feta rather than pre crumbled because it has better texture and melts into creamier patches on top of the chicken.

Go Back