Greek Chicken Lemon Feta (Print Page)

Lemon-marinated chicken baked with feta, tomatoes, olives and parsley, bright and simple low-carb family entree.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil

→ Marinade

03 - Juice and zest of 1 large lemon
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

→ Baking & Garnish

09 - ¾ cup crumbled feta cheese
10 - 10 cherry tomatoes, halved
11 - ¼ cup pitted Kalamata olives, sliced
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges for serving

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, whisk together the lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, freshly ground black pepper, and olive oil until well combined.
03 - Add the chicken breasts to the marinade, turning to coat evenly on all sides. Allow to marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor.
04 - Transfer the marinated chicken breasts to a baking dish. Scatter the halved cherry tomatoes and sliced Kalamata olives around the chicken. Pour any remaining marinade over the top.
05 - Bake for 25 to 30 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (74°C) when measured at the thickest part.
06 - Sprinkle the crumbled feta cheese evenly over the chicken. Return to the oven for an additional 5 minutes, until the feta softens and begins to lightly brown.
07 - Remove from the oven and garnish with freshly chopped parsley. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting so you barely have to think once it goes in the oven.
  • Feta melted over golden chicken makes everything feel fancy without any extra effort.
  • It is naturally low carb and gluten free so it works for almost everyone at your table.
02 -
  • Do not skip the lemon zest because the oils in the peel carry more flavor than the juice alone ever could.
  • Letting the chicken rest for five minutes after baking keeps it incredibly juicy when you slice into it.
03 -
  • Pound the chicken to an even thickness before marinating so every piece cooks at the same rate and nothing dries out.
  • Use block feta and crumble it yourself because the pre crumbled kind has anti caking agents that prevent it from melting properly.

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