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13) Greek Lemon Oregano Chicken Thighs with Feta

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2–2.5 lb)
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 2 tsp lemon zest
  • 2 tsp dried oregano or 1 tbsp fresh, chopped
  • 4 garlic cloves minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup cherry tomatoes halved
  • 1/2 cup pitted Kalamata olives halved
  • 3/4 cup crumbled feta
  • 2 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 425°F. Pat chicken dry and place in a roasting pan or large baking dish.
  2. Whisk olive oil, lemon juice, zest, oregano, garlic, salt, and pepper; pour over chicken and rub under skin where possible.
  3. Arrange tomatoes and olives around thighs. Roast 35–40 minutes until internal temp hits 165°F and skin is golden.
  4. Scatter feta over hot chicken and return to oven 2–3 minutes to soften. Sprinkle parsley and rest 5 minutes before serving.