Oven-Roasted Lemon Oregano Chicken with Feta and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with fresh lemon, oregano, and topped with tangy feta cheese and briny Kalamata olives for a classic Greek-inspired meal. This greek-inspired chicken (mediterranean) ready in about 55 minutes pairs bone-in, skin-on chicken thighs, lemon juice, olive oil 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.

Prep: 20 min Cook: 35 min Serves 4 Greek cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh oregano, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano until well combined.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss 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 in the preheated oven for 30 minutes until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).
  4. Step 4: Remove the chicken from the oven and immediately scatter 1/2 cup pitted Kalamata olives and 1/2 cup crumbled feta cheese over the top. Return to the oven for 5 more minutes until the feta softens slightly.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving. The chicken should be juicy with bright lemon and oregano flavors complemented by the salty feta and olives.

Frequently asked questions

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

Total time is about 55 minutes (20 min prep + 35 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 and 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 lemon juice from drying out.

Can I substitute ingredients in Oven-Roasted Lemon Oregano Chicken with Feta and 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-Roasted Lemon Oregano Chicken with Feta and 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-Roasted Lemon Oregano Chicken with Feta and 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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