Greek Chicken With Lemon Feta (Print Version)
Lemon-marinated chicken baked with feta, olives, and herbs for a bright Mediterranean meal.
# 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
# How to Make It:
01 - Preheat the 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, freshly ground black pepper, and olive oil until well combined.
03 - Add the chicken breasts to the marinade, turning to coat evenly on all sides. Let rest for at least 10 minutes at room temperature, or cover and 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 Kalamata olives around the chicken. Pour any remaining marinade over the top.
05 - Bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F (74°C) when measured at the thickest part.
06 - Sprinkle the crumbled feta cheese evenly over the chicken. Return to the oven for an additional 5 minutes, until the feta softens and begins to lightly brown.
07 - Remove from the oven and garnish with freshly chopped parsley. Serve warm with lemon wedges on the side.
# Expert Advice:
01 -
- The lemon marinade does double duty by tenderizing the chicken and creating a pan sauce practically on its own.
- Feta melted over the top in the last five minutes turns an ordinary sheet pan dinner into something that looks and tastes like you tried much harder than you actually did.
02 -
- Do not skip the resting time after the chicken comes out of the oven because those few minutes let the juices redistribute and keep every bite tender.
- If your chicken breasts are very thick, pound them slightly first so they cook evenly and the feta does not burn waiting for the center to finish.
03 -
- Zest the lemon before you juice it because trying to zest a squeezed lemon is a frustrating little kitchen battle you do not need.
- Let the chicken marinate the full two hours in the refrigerator if you have time because the difference in flavor and tenderness is genuinely noticeable.