Oven-Baked Lemon Oregano Chicken with Feta and Kalamata Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with bright lemon, earthy oregano, and briny Kalamata olives, topped with crumbled feta cheese for a savory finish. This greek-inspired chicken (mediterranean) ready in about 65 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 380 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: 25 min Cook: 40 min Serves 4 Greek cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F. In a large bowl, whisk together 3 tbsp extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tsp lemon zest, 2 tsp dried oregano, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade and toss well to coat all pieces evenly. Let marinate at room temperature for 20 minutes while you prepare the baking dish.
  3. Step 3: Arrange the marinated chicken thighs skin-side up in a single layer on a rimmed baking sheet. Scatter 1/2 cup halved Kalamata olives around the chicken. Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp and internal temperature reaches 165°F.
  4. Step 4: Remove the baking sheet from the oven and immediately sprinkle 1/3 cup crumbled feta cheese over the hot chicken. Let rest for 5 minutes so the feta softens slightly.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving to add a fresh, vibrant touch.

Frequently asked questions

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

Total time is about 65 minutes (25 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 Oven-Baked Lemon Oregano Chicken with Feta and Kalamata 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 bone-in chicken thighs from drying out.

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

Greek 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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