Name: Greek Baked Chicken with Feta, Lemon & Garlic
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 4 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; Salt and black pepper, to taste; ½ cup crumbled feta cheese; ¼ cup chopped fresh parsley (for garnish); Lemon slices (optional, for garnish)

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Greek Baked Chicken with Feta, Lemon & Garlic is one of those dishes that just hits right. It’s bright and citrusy, thanks to that fresh lemon juice and zest, but then it gets all cozy with garlic, herbs, and a salty punch of melted feta on top. The smell alone? Heavenly.

Honestly, I still remember the first time I had something like this—my aunt in Crete made a version with olives and whole roasted garlic cloves, and I swear the entire neighborhood could smell it. That first bite was pure magic: juicy chicken wrapped in bold Greek flavor, no heavy sauces, just simple ingredients doing their thing.

And now? I’ve taken that nostalgic flavor and simplified it for your weeknight dinner game. Minimal prep. All the flavor. Comfort food that still feels light and satisfying.

So if you’re ready to bring a little sunshine and feta-fueled joy into your kitchen… let’s dive in.

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What Is Greek Baked Chicken with Feta, Lemon & Garlic?

This easy oven-baked chicken dish is inspired by classic Greek flavors: lemon, garlic, oregano, and of course, feta. It’s light, flavorful, and loaded with Mediterranean goodness—without requiring any fancy steps or hard-to-find ingredients.

Why You’ll Love This Greek Chicken Recipe

Bright and bold: That citrusy marinade adds zip without overpowering
Comforting but fresh: Baked until juicy and golden, then topped with creamy crumbled feta
Minimal effort: Whisk the marinade, bake, top with feta. Done.
Versatile: Works just as well with thighs or drumsticks, too

What Does It Taste Like?

The flavor is zingy and garlicky with just the right amount of herbaceous earthiness. The lemon juice tenderizes the chicken while the zest brings citrus-forward brightness. And the feta? Salty, creamy magic that melts over the top in the final minutes of baking.

The Benefits

Not only is it quick and crave-worthy, but this recipe fits into a balanced Mediterranean-style meal. High in protein, naturally gluten-free, and easy to pair with roasted veggies, orzo, or a big green salad.

PART 1: How to Prep Greek Baked Chicken with Lemon & Garlic

Creating the Perfect Lemon-Garlic Marinade

Here’s the thing—this marinade is deceptively simple. Just 3 tablespoons each of olive oil and fresh lemon juice, a teaspoon of zest, 4 cloves of garlic, and a generous sprinkle of oregano and thyme.

Whisk it all up, then pour it over the chicken in your baking dish. You can let it sit for 15 minutes to soak in, or toss it straight in the oven if you’re short on time. Either way, that lemon-garlic combo starts doing its thing fast.

The acid in the lemon helps tenderize the chicken, and the garlic—especially once it roasts—gives it that mellow, sweet-savory depth that lingers in the best way.

Preparing the Chicken for Baking

Use boneless, skinless chicken breasts (or thighs if you prefer). Pat them dry first—this helps the marinade cling better. If they’re very thick, you might want to butterfly or pound them slightly for even cooking.

Place them in a lightly oiled baking dish and pour the marinade over the top, making sure everything is coated evenly. And don’t skip seasoning with salt and pepper—it brings all the other flavors into balance.

PART 2: Finishing with Feta—The Secret Flavor Bomb

When to Add the Feta

This is the part where people usually ask—do I bake the feta with the chicken the whole time? Nope. Trust me on this.

Wait until the last 5 minutes of baking. That’s the sweet spot when you toss on that half cup of crumbled feta. It gets soft and slightly melty, but still holds its signature tang and structure.

Too early and it’ll brown or dry out. Too late and it won’t warm through. Five minutes is just right.

Why Feta Makes It Shine

Feta adds creaminess, tang, and contrast to the juicy, savory chicken. It’s like the punctuation mark at the end of a flavorful sentence.

You’ll wanna use a good-quality feta here. Greek sheep’s milk feta if you can find it, but a cow’s milk version works fine too.

Want to explore more feta-forward dishes? Try this Lemon Herb Chicken Bowl with Chickpeas & Feta—it’s loaded with texture and perfect for lunch prep.

PART 3: How Herbs & Citrus Build Authentic Greek Flavor

Let’s Talk Oregano, Thyme & Parsley

This recipe leans on dried oregano and thyme in the marinade—classics for a reason. They hold up well to roasting and blend beautifully with the lemon and garlic.

Then comes a handful of chopped fresh parsley at the end. It’s not just garnish—it cools everything down with a burst of green freshness that balances the warmth of the dish.

You could swap in dill or basil for a twist, but honestly, parsley is the traditional MVP here.

Zest = Your Secret Ingredient

Lemon zest is one of those things that seems optional… until you taste it in this. It takes the citrus flavor from background noise to center stage.

Don’t skip it. A microplane zester will make this easy, but even a fine grater gets the job done.

Need another herb-laced weeknight meal? Check out this Mediterranean Chicken Bake—packed with olives, tomatoes, and cozy Greek vibes.

PART 4: Serving, Storing & Reheating Greek Chicken Right

What to Serve with It

This dish plays so well with others. Here are a few serving ideas that round out the meal:

Side Dish	Why It Works
Greek salad	Crisp and refreshing
Lemon rice pilaf	Absorbs the marinade juices
Roasted potatoes	Golden and hearty
Pita or flatbread	Great for scooping
Tzatziki	Adds a cool, creamy contrast

Want something summery and satisfying? You’ll love this Honey Balsamic Grilled Chicken with Orzo.

How to Store and Reheat Leftovers

Store any leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in the oven (covered with foil to retain moisture) at 350°F for 10–15 minutes.

Microwaving works in a pinch, but you might lose a little texture. If you want to freeze it, wrap tightly and freeze for up to 2 months—though feta may change texture slightly upon thawing.

Ingredients (Serves 4)

Ingredient	Amount
Boneless skinless chicken breasts	4
Olive oil	3 tbsp
Fresh lemon juice	3 tbsp
Lemon zest	1 tsp
Garlic, minced	4 cloves
Dried oregano	1 tsp
Dried thyme	½ tsp
Salt & black pepper	To taste
Crumbled feta cheese	½ cup
Fresh parsley, chopped	¼ cup
Lemon slices (optional)	For garnish

Greek Baked Chicken with Feta, Lemon & Garlic

Tools You’ll Need

Microplane or fine grater (for zesting)
Small mixing bowl
Baking dish
Whisk or fork
Meat thermometer (optional, but recommended)

Substitutions & Variations

Use boneless chicken thighs for a juicier result
Add cherry tomatoes for a roasted burst of sweetness
Use vegan feta if avoiding dairy
Try rosemary or dill for a herb twist
Add olives or capers if you love that briny kick

Instructions (Step-by-Step)

Preheat your oven to 400°F (200°C).
Lightly grease a baking dish with olive oil or nonstick spray.
In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
Place chicken breasts in the dish. Pour marinade over them.
Bake uncovered for 25–30 minutes, or until internal temp hits 165°F.
Sprinkle feta over top in the last 5 minutes of baking.
Remove from oven, rest for 5 minutes. Garnish with parsley and lemon slices.

Tips for Success

Don’t overbake: Use a thermometer to check doneness.
Go heavy on zest: It elevates the whole flavor profile.
Slice before serving: Easier to portion and keeps the feta from falling off.
Use a rimmed dish: Keeps all those delicious juices in place.

Nutrition (Per Serving)

Nutrient	Amount
Calories	360 kcal
Protein	35g
Fat	21g
Saturated Fat	6g
Carbs	4g
Fiber	0.5g
Sugar	0.5g
Sodium	530mg
Cholesterol	95mg

Frequently Asked Questions

Can I use bone-in chicken?
Yes, just adjust baking time to about 40–45 minutes.

Is the feta optional?
Technically yes, but you’ll miss out on its signature tang.

Can I grill this instead?
Totally. Grill over medium-high heat for 5–7 minutes per side, then top with feta and tent with foil.

Conclusion

Greek Baked Chicken with Feta, Lemon & Garlic is the kind of recipe that proves simple doesn’t mean boring. It’s weeknight-friendly, full of flavor, and incredibly satisfying. Whether you pair it with rice, veggies, or tuck it into a pita, this is the sort of meal you’ll crave again and again.

Looking for more easy Greek-inspired meals? Explore:

Share Your Thoughts

Have you tried this recipe? Leave a comment with your tips or variations. And don’t forget to pin it on Pinterest—we love seeing your creations in the kitchen.

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