Why You’ll Love This Recipe

I always go back to this recipe because it’s fuss-free yet flavor-packed. The blend of lemon, garlic, and olive oil creates a beautifully tangy marinade, while the feta and herbs bring in those classic Mediterranean layers. I can make it in one skillet or baking dish, and it feels like taking a mini-vacation every time I dig in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless chicken breasts or thighs
Olive oil
Fresh lemon juice and lemon zest
Garlic cloves, minced
Dried oregano (I sometimes add thyme or rosemary)
Salt and black pepper
Feta cheese, cubed or crumbled
Cherry or grape tomatoes
Kalamata olives
Optional: lemon slices for garnish

directions

In a large bowl, whisk olive oil, garlic, lemon zest and juice, oregano, salt, and pepper into a marinade.
Add the chicken pieces and toss until well coated. I let it marinate for at least 15 minutes—or up to a few hours for deeper flavor.
Preheat the oven to about 375 °F (190 °C). Arrange chicken in a baking dish or skillet, skin-side up if using thighs. Pour any leftover marinade over the chicken.
Bake for around 20 minutes. Then top with feta, tomatoes, and olives, distributing them between the pieces.
Bake another 15–20 minutes until the chicken is cooked through and golden, and the feta is warm and slightly melty.
Garnish with lemon slices if desired, then serve straight from the pan.

Servings and timing

Servings: Approximately 4 servings (based on similar recipes with chicken and feta)
Prep time: ~10 minutes (plus 15 minutes marinating)
Cook time: ~35–40 minutes
Total time: Around 55 minutes

Variations

Use chicken thighs instead of breasts for juicier results—just adjust cooking time accordingly.
Add Greek yogurt to the marinade for extra tang and moisture.
Spice it up with a sprinkle of red pepper flakes or sumac.
Make it one-pot by adding sliced onions and bell peppers before cooking; I’ve also seen versions with rice baked underneath for a hearty twist .

storage/reheating

Fridge: Store in an airtight container for up to 3–4 days.
Freezer: Freeze without tomatoes/olives to maintain texture; refrigerate before reheating.
Reheating: Warm gently in a 350 °F oven until heated through, or microwave in short bursts to avoid drying out the chicken.

FAQs

Can I use bone-in chicken thighs?

Absolutely I often use thighs. They stay juicy and flavorful. You’ll just need about 35–40 minutes in the oven. I check that the internal temperature hits 165 °F.

How long should I marinate the chicken?

I marinate for at least 15 minutes, but for deeper flavor I often go for 1–2 hours, or even overnight. If adding yogurt or citrus, I don’t exceed 24 hours to prevent texture changes.

Can I skip the olives?

Yes you can omit them or swap with capers, roasted peppers, or artichokes for different Mediterranean flair.

Is this dish suitable for meal-prep lunches?

Definitely. It makes great leftovers. I pack reheated chicken with a side salad or grains, and it holds up well for 3–4 days in the fridge.

Can I grill this instead of baking?

Sure! I sometimes grill the marinated chicken over medium-high heat until charred and cooked through, then tare it with feta and fresh lemon juice at the end.

Conclusion

I love how this dish transforms everyday chicken into something bright, Mediterranean, and totally comforting. The combination of lemon-y marinade with briny olives and creamy feta brings so much character. Whether I bake it, grill it, or mix up the sides, it’s always a win on my dinner table. Hope you enjoy it as much as I do!