Greek Chicken with Lemon and Feta

This Greek Chicken with Lemon and Feta is a bright and flavorful dish that’s easy to prepare and perfect for weeknight dinners or casual entertaining. Marinated in olive oil, lemon juice, and herbs, then baked with tangy feta and optional olives, this meal delivers bold Mediterranean flavors with minimal effort.

Why You’ll Love This Recipe

• Mediterranean-inspired: Bright lemon, earthy herbs, and tangy feta combine for irresistible flavor.
• Simple to prepare: Marinate, bake, and serve—minimal hands-on time required.
• Healthy and satisfying: High in protein and naturally gluten-free.
• Perfect pairing: Complements grains, vegetables, or fresh salads with ease.
• Versatile presentation: Elegant enough for guests, easy enough for meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken Marinade:
4 boneless, skinless chicken breasts (or thighs)
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper

Baking Add-Ins:
1 lemon, thinly sliced
½ cup crumbled feta cheese
¼ cup pitted Kalamata olives (optional)
Fresh parsley, chopped (for garnish)

Directions

1. Marinate the Chicken:
   In a large bowl or zip-top bag, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme, salt, and pepper.
   Add the chicken and toss to coat thoroughly.
   Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for full flavor infusion.
2. Preheat and Prepare:
   Preheat oven to 400°F (200°C).
   Lightly grease a baking dish or line with foil for easier cleanup.
3. Assemble for Baking:
   Place marinated chicken in the prepared baking dish.
   Layer lemon slices over and around the chicken.
   Sprinkle crumbled feta and olives (if using) over the top.
4. Bake:
   Bake uncovered for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
   For a golden finish, broil for 2–3 minutes, watching carefully to avoid burning.
5. Garnish and Serve:
   Remove from the oven and let rest for 5 minutes.
   Sprinkle with fresh parsley before serving.

Servings and timing

• Yield: 4 servings
• Preparation time: 15 minutes
• Cook time: 30 minutes
• Chill time: 30 minutes (marinating)
• Total time: ~1 hour 15 minutes

Variations

• With veggies: Add cherry tomatoes, red onion wedges, or bell peppers to the pan before baking.
• Grilled version: Marinate and grill the chicken instead of baking, then top with feta and olives.
• Dairy-free: Omit the feta or substitute with a dairy-free alternative.
• Herb switch: Use fresh herbs like rosemary or basil for a different flavor profile.
• Spicy kick: Add a pinch of crushed red pepper flakes to the marinade.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooked chicken without toppings for up to 2 months.
• Reheating: Warm in a 350°F oven for 10–15 minutes or microwave until heated through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes—thighs are often juicier and equally flavorful in this recipe.

2. How long should I marinate the chicken?

A minimum of 30 minutes is recommended, but 2–4 hours will yield deeper flavor.

3. Can I prepare this ahead of time?

Yes—marinate the chicken overnight and bake just before serving.

4. What side dishes pair well with this?

Try rice pilaf, roasted potatoes, couscous, or a crisp Greek salad.

5. Can I make this dish in a skillet?

Yes—sear the marinated chicken on the stove and finish with toppings in the oven.

6. Is it okay to use bottled lemon juice?

Fresh lemon juice is best, but bottled can work in a pinch.

7. Can I add other cheeses?

Yes—crumbled goat cheese or halloumi could be used for variation.

8. What if I don’t have red wine vinegar?

Substitute with white wine vinegar or apple cider vinegar.

9. Can I use pre-marinated chicken?

Yes, but be mindful of additional salt and flavors.

10. How do I know when the chicken is fully cooked?

Use a meat thermometer—165°F (74°C) is the safe internal temperature for poultry.

Conclusion

Greek Chicken with Lemon and Feta is a wonderfully balanced dish that brings bold flavor to the table with little effort. Whether you’re feeding family or entertaining guests, its vibrant herbs, creamy feta, and juicy lemon notes make for a satisfying and memorable meal. Serve it with your favorite Mediterranean sides and enjoy a taste of Greece at home.

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