Greek Chicken with Lemon and Feta
A quick and delicious Greek chicken recipe bursting with fresh flavors from lemon and herbs, perfect for busy weeknights.
Ingredients
Protein
- 2 pounds boneless, skinless chicken thighs or breasts
Citrus
- 2 whole fresh lemons (zest and juice)
Cheese
- 1 cup authentic Greek feta cheese, crumbled
Oil
- 3 tablespoons extra virgin olive oil
Herbs & Spices
- 2 teaspoons dried Greek oregano
- 3-4 cloves minced garlic
- to taste sea salt
- to taste freshly ground black pepper
Optional Add-Ins
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
- 1 whole thinly sliced red onion
- 1 whole bell pepper, diced
- 1/2 cup chicken broth or vegetable broth
Instructions
Preparation
- Pat the chicken dry with paper towels and trim any excess fat. Place in a large bowl or resealable bag. Season generously with salt and pepper.
- In a small bowl, whisk together juice from two lemons, olive oil, minced garlic, and oregano. Add lemon zest to the mix.
- Pour the marinade over the chicken, ensuring it is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, ideally up to 4 hours.
Cooking
- Preheat your oven to 400°F (200°C). Remove the chicken from the marinade, letting excess drip off.
- Heat an oven-safe skillet over medium-high heat with a tablespoon of olive oil.
- Sear the chicken for 3-4 minutes per side until golden brown. If using optional vegetables, arrange them around the chicken in the skillet.
- Pour any remaining marinade or chicken broth over the chicken and vegetables. Transfer to the oven.
- Bake for 15-20 minutes for breasts, or 20-25 minutes for thighs, until the chicken reaches 165°F (74°C). Crumble feta over the chicken during the last 5-7 minutes.
Serving
- Let the chicken rest for 5-10 minutes. Garnish with fresh herbs and an extra squeeze of lemon juice. Serve warm.
Notes
Marinate chicken for optimal flavor; overnight is best. Ensure the skillet is hot enough to sear the chicken well. Use a meat thermometer to check for doneness. Rest the chicken before slicing to retain juices. Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out the chicken.