Oven-Roasted Lemon-Oregano Chicken with Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with fresh lemon juice and oregano, topped with crumbled feta for a bright Mediterranean flavor. This mediterranean-inspired greek (mediterranean) ready in about 60 minutes pairs bone-in chicken thighs, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

★ 4.3 (14 ratings) Prep: 20 min Cook: 40 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh oregano leaves, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Whisk until well blended.
  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 on a baking sheet lined with parchment paper. Roast for 35-40 minutes until skin is golden and internal temperature reaches 165°F.
  4. Step 4: Remove from oven and sprinkle 1/2 cup crumbled feta cheese and 1 tsp lemon zest over the hot chicken. Let rest for 5 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Oven-Roasted Lemon-Oregano Chicken with Feta 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 Oven-Roasted Lemon-Oregano Chicken with Feta?

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-Roasted Lemon-Oregano Chicken with Feta?

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-Roasted Lemon-Oregano Chicken with Feta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Roasted Lemon-Oregano Chicken with Feta?

Mediterranean greek 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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