Greek Chicken With Lemon and Feta (One-Pan Mediterranean Dinner, 35 Min)

Tutorial: how to make Greek chicken with lemon and feta — sheet pan, golden chicken + olives + feta + lemon. 35 min Mediterranean.

Introduction

Tutorial: how to make Greek chicken with lemon and feta — sheet pan + lemon + olives + feta. 35 min Mediterranean.

Ingredients List

  • 8 chicken thighs + S+P
  • 1/4 cup olive oil + 3 tbsp lemon + zest + 4 garlic + 2 tbsp oregano + Italian + paprika + chili flakes
  • 1 red onion + 2 pints tomatoes + 1 cup kalamata + 1 sliced lemon
  • 6 oz feta + fresh oregano + parsley + olive oil + lemon wedges
  • Tzatziki + pita

Timing

Close-up of Greek lemon chicken thigh with crumbled feta, kalamata olives, fresh oregano, and lemon slices Save

Marinate 10. Roast 22-25. Rest 5. Total 35 min.

Step 1 — Marinate

Whisk + toss + 10 min.

Step 2 — Sheet Pan

425°F. Skin up + veggies around.

Step 3 — Roast 18-22 Min

165°F internal, golden skin.

Step 4 — Add Feta

Crumble. Back in 3-5 min.

Step 5 — Rest + Herbs

5 min. Fresh oregano, parsley, oil.

Step 6 — Serve Family Style

Tzatziki, pita, orzo.

Nutritional Information

  • Calories 540 | Protein 40g | Fat 36g | Carbs 12g | Calcium 20% DV

Healthier Alternatives

Boneless skinless. Low-sodium feta. No olives. Spinach. Zest only.

Serving Suggestions

Tzatziki, pita, orzo. Greek salad. Assyrtiko, ouzo.

Common Mistakes to Avoid

  • Same time boneless
  • Skin down
  • Pre-crumbled feta
  • Feta too early
  • Crowded pan

Storing Tips

4 days fridge. 350°F 8 min reheat. Freeze 2 mo. Marinate 24 hr ahead.

Conclusion

That’s how to make Greek chicken with lemon and feta. Comment your Mediterranean side, share a photo, subscribe.

FAQs

Boneless? 15-18 min.

Best feta? Greek block.

Olive sub? Castelvetrano.

Make ahead? 24 hr.

GF? Yes.

Pasta? Orzo + pasta water.

Recipe Card: Greek Chicken with Lemon and Feta

Prep: 10 min | Roast: 22-25 min | Total: 35 min | Serves: 4 | Calories: 540/serving

Ingredients

  • 8 bone-in chicken thighs + S+P
  • 1/4 cup olive oil + 3 tbsp lemon + zest + 4 garlic + 2 tbsp oregano + Italian + paprika + chili flakes
  • 1 red onion + 2 pints cherry tomatoes + 1 cup kalamata olives + 1 sliced lemon
  • 6 oz block feta + fresh oregano + parsley + olive oil + lemon wedges + tzatziki + pita

Instructions

  1. Whisk marinade; toss with chicken; rest 10 min.
  2. Place chicken skin-up on sheet pan; scatter veggies and lemon around.
  3. Roast at 425°F for 18-22 min until 165°F internal.
  4. Crumble feta over; return to oven 3-5 min until softened.
  5. Rest 5 min; finish with fresh oregano, parsley, olive oil drizzle.
  6. Serve family-style with tzatziki, pita, or orzo.

Nutrition (per serving)

Calories 540 | Protein 40g | Fat 36g | Carbs 12g | Calcium 20% DV

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