Oven-Baked Lemon-Oregano Chicken with Feta and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with fresh lemon, oregano, and briny olives, topped with crumbled feta for a classic Greek flavor. This Greek recipe, ready in about 55 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 380 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 tbsp chopped fresh oregano leaves, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 6 bone-in chicken thighs to the bowl and toss to coat evenly. Let marinate for 10 minutes at room temperature.
  3. Step 3: Place the chicken thighs skin side up in a baking dish and scatter 1/2 cup pitted Kalamata olives around them. Pour 1/4 cup water into the dish to keep the chicken moist.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the skin is golden and the internal temperature reaches 165°F.
  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.

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