Greek Chicken with Lemon and Feta

Why You’ll Love This Recipe

This dish is a perfect balance of light and robust flavors: juicy chicken marinated in lemon and herbs, baked until tender, and topped with salty, creamy feta. The lemon brightens everything up, while garlic, oregano, and olive oil give it that unmistakable Greek character. It comes together fairly easily, doesn’t require elaborate ingredients, and makes for a tasty crowd-pleaser. Whether you’re feeding family, meal-prepping, or want something special without too much fuss, this recipe delivers both comfort and freshness.

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Ingredients

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

Here’s a breakdown of each ingredient and why it’s included:

• Chicken breasts (or thighs, boneless & skinless preferred) – Provides the main protein. Breasts cook a bit faster; thighs stay juicier, especially under the feta topping.
• Lemon juice & lemon zest – Essential for the bright, citrusy note. Lemon juice helps tenderize, while the zest gives an extra layer of fresh lemon flavor without more acidity.
• Extra-virgin olive oil – Acts as the base of the marinade. Helps the herbs and garlic adhere, also contributes richness and helps with browning.
• Garlic – A cornerstone in Greek cooking. Adds pungent, aromatic depth which complements the brightness of the lemon.
• Fresh oregano (or dried oregano if fresh isn’t available) – Gives herbal, slightly peppery flavor; very characteristic of many Greek chicken recipes. If fresh oregano is used, it’s often chopped finely.
• Salt and black pepper – Basic seasoning to enhance all other flavors.
• Feta cheese (crumbled) – The “star” in the topping. Salty, tangy and creamy—makes the dish sing, especially when baked until slightly golden.

Directions

Here are step-by-step instructions to make Greek Chicken with Lemon and Feta:

1. Marinate the Chicken
   In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, chopped oregano, salt, and pepper. Place the chicken breasts (or thighs) into the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes; ideally 1–2 hours so the flavors penetrate.
2. Preheat the Oven
   Preheat your oven to about 175-180 °C (≈ 350-360 °F). If using a broiler for finishing the feta, you may also want to have your broiler ready.
3. Bake the Chicken
   Place the marinated chicken pieces in a baking dish in a single layer. Pour any leftover marinade over them. Bake, covered (if you cover), for about 30 minutes, or until the internal temperature reaches ≈ 74 °C (165 °F) and the chicken is cooked through.
4. Add Feta & Finish Baking
   Remove the cover or foil (if you used one). Top each chicken piece with crumbled feta cheese. Return to the oven for another 10-15 minutes to allow the feta to soften, maybe slightly brown. If you like a bit of browning/texture on the cheese, you can switch to broil for the last 2-3 minutes—keep watch so it doesn’t burn.
5. Rest & Garnish
   Once cooked, let the chicken rest a few minutes before serving. Garnish with fresh oregano or parsley, plus optional lemon wedges for squeezing.

Servings and Timing

• Servings: Typically serves 4 people when using 4 chicken pieces.
• Prep time: ~ 10-15 minutes (to mix marinade, zest/juice lemon, mince garlic).
• Marinating time: Minimum 30 minutes; 1-2 hours is better.
• Cook time: ~ 45 minutes total (30 minutes covered, plus extra time with feta).
• Total time: Around 1 hour to 1 hour 15 minutes, depending on marinating length.

Storage / Reheating

• Storage: After cooking, cool the chicken, then store in an airtight container in the fridge. It will keep 3-4 days.
• Reheating: Reheat gently in oven (≈ 160-170 °C / 325-340 °F) or microwave. To preserve moisture, you can add a splash of water or chicken broth before reheating and cover lightly. Feta may dry or harden slightly, but will soften again with gentle heating.

Variations and Customizations

Here are ways to tweak the recipe based on your preferences or what you have available:

• Use Chicken Thighs or Drumsticks: If you prefer darker meat, use thighs (bone-in or boneless) or even drumsticks. Adjust baking time accordingly.
• Add Vegetables: Surround the chicken in the baking dish with sliced bell peppers, red onions, zucchini, or cherry tomatoes. They roast nicely in the juices and get infused with flavor.
• Herb Mix Variations: Instead of oregano, try adding thyme, rosemary, or a bit of dill. Fresh herbs give brighter flavor; dried herbs are fine if fresh aren’t available.
• Spice It Up: Add a pinch of crushed red pepper flakes, or include smoked paprika for a smoky twist.
• Sauce or Drizzle: After baking, drizzle with extra lemon juice or olive oil, or serve with tzatziki or plain Greek yogurt on the side.
• Make It Lighter: Use reduced-fat feta or less cheese. Also use skinless chicken to lower fat content.
• Make It Grill-Friendly: Marinate the chicken similarly and grill instead of baking. After grilling, top with feta (crumbled) and cover to let the heat partly melt it.

FAQs

What cut of chicken is best?

Both chicken breasts and thighs work well. Breasts cook faster and are leaner; thighs stay moister and have more flavor. Using bone-in gives more flavor but may require a bit more cook time.

How long should I marinate?

Minimum 30 minutes is good. For deeper flavor, 1-2 hours works best. Avoid very long marination (over 4 hours) if your marinade has a lot of acid (lemon juice), or the texture may become overly “mushy.”

Can I use dried herbs instead of fresh?

Yes. If using dried oregano (or other herbs), reduce the quantity slightly since dried herbs are more concentrated. Fresh herbs are best in the garnish.

How do I avoid the chicken drying out?

Don’t overcook. Use a meat thermometer. Bake until just done, then add the feta and bake just until finished. Resting the meat after cooking helps juices redistribute.

Can I prepare this ahead?

Yes. Marinate ahead of time, refrigerate. You can also assemble the chicken with marinade and feta but wait to bake. Reheat gently when ready to serve.

What can I serve this with?

Typical sides are Greek salad, roasted potatoes or potatoes roasted with lemon & olive oil, rice pilaf, or evenpita bread. Vegetables like roasted zucchini, steamed green beans or a cucumber tomato salad also pair nicely.

Is this dish gluten-free?

Yes, the core recipe is naturally gluten-free as long as your feta, seasonings, and any side dishes do not have gluten cross-contamination.

How do I choose good feta?

Look for authentic Greek feta if possible: sheep’s milk or mixed sheep/goat, crumbly texture, tangy flavour. Some feta are milder; if you prefer sharper taste, choose a more tangy variety.

Can I reduce the fat or calories?

Yes: use skinless chicken, reduce olive oil, use less or lighter feta, avoid adding extra oil drizzles. Also, add more vegetables to bulk up the dish without a lot more calories.

Conclusion

Greek Chicken with Lemon and Feta is a dish that delivers fresh, bright flavor, balanced with creamy, salty cheese and comforting chicken. It’s straightforward to make but full of character—bright lemon and herbs, garlic depth, tangy feta melting gently. Whether for a casual weeknight or when you want something more special, it’s a reliable, crowd-pleasing meal. Let me know if you’d like a printable recipe card, metric measurements, or ideas for pairing wine or sides!

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