Baked feta chicken is rich with lemon, garlic, and oregano—topped with creamy feta and roasted to golden perfection for an easy and satisfying meal.

4 boneless, skinless chicken breasts or thighs

¼ cup extra-virgin olive oil

Zest and juice of 1 lemon

3 garlic cloves, finely minced

1 Tbsp fresh oregano or 1 tsp dried oregano

Kosher salt and freshly ground black pepper, to taste

½–1 cup crumbled feta cheese

Optional garnish: chopped fresh parsley and extra lemon wedges

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In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, salt, and pepper.

Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 3 hours).

Preheat oven to 350 °F (175 °C). Transfer chicken to a baking dish and pour over remaining marinade.

Top each piece with feta, cover with foil, and bake for 30 minutes.

Remove foil and bake an additional 10–15 minutes, until the chicken reaches 165 °F and the feta starts to brown.

Garnish with fresh parsley and lemon wedges before serving.

Chicken thighs yield a juicier result and can be used bone-in or boneless.

For a one-pan meal, roast with vegetables or bake over rice with broth.

Feta brine can be drizzled before baking for an extra salty layer of flavor.