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Greek Chicken with Lemon and Feta

A delightful dish that harmonizes crispy chicken with zesty lemon and creamy feta, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 tablespoons olive oil
  • 1 large lemon (juice and zest) Use fresh lemon for best flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
Main ingredients
  • 4 pieces boneless, skinless chicken thighs You can substitute with chicken breasts.
  • 1 cup crumbled feta cheese Can substitute with goat cheese for variation.
  • ½ cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large bowl, mix the olive oil, lemon juice, lemon zest, garlic powder, oregano, salt, and pepper. Add the chicken thighs and coat them well in the marinade. Let them marinate for at least 30 minutes (or up to overnight in the refrigerator for maximum flavor).
  2. Preheat your oven to 400°F (200°C).
  3. Place your marinated chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the chicken is fully cooked and the juices run clear.
  4. During the last 5 minutes of baking, sprinkle the crumbled feta cheese, halved cherry tomatoes, and sliced olives over the chicken. Return it to the oven and let it bake for a few more minutes until the cheese is slightly melted.
  5. Once baked, remove from the oven and garnish with fresh parsley. Serve with additional lemon wedges on the side.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to three months. Reheat in the oven or microwave with a splash of water to retain moisture.