Baked Lemon-Oregano Chicken with Feta and Olives

By AislePrompt Editorial · ·

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Tender chicken thighs baked with fresh lemon, oregano, and creamy feta cheese, accented by briny Kalamata olives for a classic Greek flavor. This Greek recipe (mediterranean), ready in about 60 minutes, pairs bone-in 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, 1 tbsp dried oregano, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until combined.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat evenly. Let marinate at room temperature for 15 minutes.
  3. Step 3: Arrange the chicken thighs skin-side up in a baking dish, pour marinade over them, then scatter 1/2 cup pitted and halved Kalamata olives and 1 cup crumbled feta cheese evenly on top.
  4. Step 4: Bake uncovered for 35-40 minutes until the chicken skin is golden and the internal temperature reaches 165°F, basting once halfway through.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving to add freshness and color.

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