Greek Chicken With Lemon And Feta (Printable Version)

Lemon-marinated chicken with feta, tomatoes, and olives for a vibrant Mediterranean-inspired meal ready in 50 minutes.

# What You'll 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 - ½ teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

→ Baking & Garnish

09 - ¾ cup crumbled feta cheese (about 3.5 oz)
10 - 10 cherry tomatoes, halved
11 - ¼ cup pitted Kalamata olives, sliced
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges for serving

# Directions:

01 - Preheat 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. Let rest for at least 10 minutes at room temperature, or 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. Pour any remaining marinade over the top.
05 - Bake for 25–30 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F (74°C).
06 - Sprinkle the crumbled feta evenly over the chicken and return to the oven for another 5 minutes, until the feta softens and lightly browns.
07 - Remove from the oven, garnish with fresh chopped parsley, and serve with lemon wedges on the side.

# Expert Hints:

01 -
  • The marinade doubles as the finishing sauce so nothing goes to waste and every bite is packed with flavor.
  • Feta melted over golden chicken makes it look like you tried way harder than you did.
02 -
  • Do not skip the rest time after baking because the juices redistribute and cutting too early leaves you with dry chicken.
  • If using chicken thighs instead of breasts they may need an extra five minutes but stay far more tender and forgiving.
03 -
  • Pounding the chicken to even thickness before marinating is the single best thing you can do for consistent results.
  • Crumbled feta from a block melts creamier than pre crumbled because it retains more moisture.

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