Oven-Roasted Lemon-Oregano Chicken with Feta

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Juicy chicken thighs roasted with fresh lemon juice and oregano, topped with crumbled feta for a bright Mediterranean flavor. This Greek recipe (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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1/4 cup fresh lemon juice
• 3 tbsp olive oil
• 2 tbsp, chopped fresh oregano leaves
• 4, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, crumbled feta cheese
• 1 tsp lemon zest

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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.