Description
This Greek Lemon Feta Chicken recipe features tender chicken thighs marinated in a vibrant lemon-herb blend, roasted to perfection, and topped with feta, olives, and pine nuts. It’s a simple yet flavorful dish perfect for any occasion.
Ingredients
Scale
- 1.2 kg (2 lb 10 oz) Chicken Thighs, Bone-in, Skin-on
- 2 tbsp (30 ml) Extra-Virgin Olive Oil
- 4 cloves Garlic, Minced
- Zest of 2 Lemons + 120 ml (½ cup) Freshly Squeezed Lemon Juice
- 1 tsp (5 g) Sea Salt
- ½ tsp (2.5 g) Freshly Ground Black Pepper
- 1 tsp (2 g) Dried Oregano
- ¼ tsp (1 g) Smoked Paprika
- 2 tbsp (30 ml) Honey
- 1 tbsp (15 ml) Apple Cider Vinegar
- 150 g (5 oz) Feta Cheese, Crumbled
- 100 g (3.5 oz) Kalamata Olives, Pitted and Halved
- 2 tbsp (15 g) Toasted Pine Nuts
- Fresh Flat-Leaf Parsley, Chopped
Instructions
- Prepare Marinade: Combine olive oil, lemon zest, juice, garlic, oregano, paprika, salt, pepper, honey, and vinegar. Whisk well.
- Marinate Chicken: Pat chicken dry, coat with marinade, and refrigerate for 30-60 minutes.
- Sear Chicken: Sear chicken skin-side down in a hot skillet for 4-5 minutes, then flip and sear for 2 minutes.
- Roast Chicken: Roast at 200°C (390°F) for 20-25 minutes, until internal temperature reaches 75°C (165°F).
- Rest Chicken: Tent with foil and rest for 5 minutes.
- Finish & Garnish: Top with feta, olives, pine nuts, and parsley.
Notes
For extra crispy skin, ensure the chicken is thoroughly dry before searing and avoid overcrowding the pan.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Poultry
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: chicken,greek,lemon,feta,roast,mediterranean,easy,dinner