Baked Greek Lemon-Oregano Chicken with Feta and Olives

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Juicy chicken thighs baked with fresh lemon, oregano, and topped with crumbled feta and Kalamata olives for a bright Mediterranean flavor. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, whisk together 3 tbsp extra virgin olive oil, 1/4 cup fresh lemon juice, 2 tsp dried oregano, 4 cloves minced garlic, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper until well combined.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat evenly. Let marinate at room temperature for 15 minutes.
  3. Step 3: Arrange the chicken thighs skin-side up in a single layer on a baking sheet. Sprinkle 1 tsp lemon zest over the chicken.
  4. Step 4: Bake for 30 minutes, then scatter 1/2 cup halved Kalamata olives around the chicken and continue baking for another 10 minutes until the chicken skin is golden and juices run clear.
  5. Step 5: Remove from oven and sprinkle 1/2 cup crumbled feta cheese over the hot chicken. Let rest for 5 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Baked Greek Lemon-Oregano Chicken with Feta and Olives take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Greek Lemon-Oregano Chicken with Feta and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Baked Greek Lemon-Oregano Chicken with Feta and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Greek Lemon-Oregano Chicken with Feta and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Greek Lemon-Oregano Chicken with Feta and Olives?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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