Why You’ll Love This Recipe
I love how this dish marries zesty lemon, fragrant garlic, and earthy oregano with rich feta. The marinade infuses deep flavor, and baking it creates juicy, tender chicken finished with a creamy, tangy topping—without much fuss
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
4 boneless, skinless chicken breasts or thighs
-
¼ cup extra-virgin olive oil
-
Zest and juice of 1 lemon (≈¼ cup juice)
-
3 garlic cloves, minced
-
1 tablespoon fresh oregano or 1 teaspoon dried oregano
-
Kosher salt and freshly ground black pepper
-
½–1 cup crumbled feta cheese
-
Optional garnish: chopped fresh parsley and lemon wedges
directions
-
I whisk together olive oil, lemon zest and juice, garlic, oregano, salt, and pepper to create the marinade.
-
I toss the chicken in the marinade, cover, and refrigerate for 30 minutes (or up to several hours) to let the flavors penetrate.
-
I preheat the oven to 350 °F (175 °C), transfer the marinated chicken to a baking dish, and pour any remaining marinade over the top.
-
I bake the chicken covered for about 30 minutes, then remove foil, top each piece generously with crumbled feta, and bake uncovered another 10–15 minutes until the feta softens and edges begin to golden, and the chicken reaches 165 °F.
-
I garnish with fresh parsley and a squeeze of lemon before serving.
Servings and timing
-
Serves: 4
-
Prep time: ~10 minutes active + 30 minutes (or more) marinating
-
Cook time: ~40–45 minutes total (covered + uncovered baking)
-
Total time: ~1 hour 15 minutes (with marinade)
Variations
-
Thighs or sheet-pan style: Chicken thighs work beautifully and stay moist; I sometimes roast veggies like potatoes and cherry tomatoes alongside for a one-pan meal
-
Feta brine marinade: Some cooks use leftover feta brine plus olive oil, lemon, and oregano to tenderize chicken without actual feta—great for juicier meat
-
One-pan rice dinner: I’ve also baked the chicken over rice and broth—adding veggies and topping with feta toward the end for a complete meal
storage/reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I bake in a 350 °F oven for about 10 minutes to keep it juicy and warm the feta without drying.
FAQs
Can I use chicken thighs instead of breasts?
Yes—thighs stay especially juicy and flavorful. Just bake bone-in thighs a bit longer if needed
Is marinating essential?
Marinating for at least 30 minutes adds depth and tenderizes the meat, but you can skip it in a pinch—still tasty the same evening .
Should I cover the dish while baking?
Yes—covering the chicken for the initial baking helps retain moisture. I then remove the cover to allow the feta to golden .
Can I bake this with potatoes or vegetables?
Absolutely—I often add potatoes, zucchini, green beans, or cherry tomatoes to the baking dish for a full meal .
What to serve it with?
It pairs beautifully with Greek salad, lemony rice or orzo, pita bread, or roasted vegetables.
Conclusion
I make Greek Lemon Chicken Delight frequently—it’s quick, full of flavor, and delightful to serve. Whether for weeknight dinner or weekend cooking, it offers that Mediterranean freshness and comforting warmth in every bite—with minimal fuss.
