Juicy oven-baked chicken infused with bright lemon, garlic, fresh herbs, briny olives, and creamy feta. This easy Mediterranean-inspired dinner comes together in one baking dish and is perfect with roasted vegetables, rice, couscous, or a crisp salad.
Prep Time
15 minutes
Cook Time
35–45 minutes
Servings
4–6
Ingredients
For the Chicken
2½ lb (1.1 kg) boneless, skinless chicken thighs or breasts
2 tbsp extra-virgin olive oil
1½ tsp dried oregano
1 tsp dried thyme
1 tsp paprika
½ tsp garlic powder
¾ tsp salt
½ tsp black pepper
Lemon Herb Marinade
4 cloves garlic, minced
¼ cup fresh lemon juice
1 tbsp lemon zest
2 tbsp extra-virgin olive oil
1 tbsp fresh parsley, chopped
1 tbsp fresh oregano or 1 tsp dried oregano
1 tsp fresh thyme leaves
1 tsp Dijon mustard
1 tsp honey, optional
For the Baking Dish
1 cup Kalamata olives, pitted
1 cup cherry tomatoes, halved
1 small red onion, sliced
¾ cup crumbled feta cheese
½ lemon, thinly sliced
½ cup chicken broth
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano leaves
Instructions
- Prepare the Chicken
Preheat your oven to 400°F (200°C).
Pat the chicken dry with paper towels.
Place the chicken in a large bowl and season with oregano, thyme, paprika, garlic powder, salt, and black pepper.
- Make the Lemon Herb Marinade
In a small bowl, whisk together:
Lemon juice
Lemon zest
Olive oil
Garlic
Parsley
Oregano
Thyme
Dijon mustard
Optional honey
Whisk until combined.
Pour about ⅔ of the marinade over the chicken and toss until every piece is well coated.
Let it marinate for 15–30 minutes if time allows.
Reserve the remaining marinade separately.
- Prepare the Baking Dish
Lightly grease a large baking dish.
Spread the sliced red onion and cherry tomatoes across the bottom.
Arrange the seasoned chicken on top.
Scatter the Kalamata olives around the chicken.
Pour the chicken broth around the chicken—not directly over the top—to help create a flavorful pan sauce.
Add the lemon slices.
- Bake the Chicken
Cover the dish loosely with foil and bake for 20 minutes.
Remove the foil and continue baking for another 15–25 minutes, depending on the size and type of chicken.
The chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
Important:
Chicken breasts may cook faster than thighs, so start checking early to prevent overcooking.
- Add the Feta
During the final 5–8 minutes of baking, sprinkle the feta evenly over the chicken and vegetables.
Return the dish to the oven uncovered.
Bake until the feta is warm and lightly golden around the edges.
- Finish the Dish
Remove from the oven and let the chicken rest for 5–10 minutes.
Drizzle the reserved marinade over the vegetables and chicken only if it has not contacted the raw chicken. If it has touched raw chicken, don’t use it without first cooking it.
Sprinkle generously with fresh parsley and oregano.
Add an extra squeeze of fresh lemon juice before serving.
Optional Lemon-Olive Pan Sauce
For an even richer finish, pour the juices from the baking dish into a small saucepan.
Add:
1 tbsp lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
Simmer for 2–3 minutes, whisking until slightly reduced.
Spoon the sauce over the chicken just before serving.
What to Serve With It
This chicken pairs beautifully with:
Greek salad
Lemon roasted potatoes
Steamed rice
Cauliflower rice
Couscous
Quinoa
Roasted zucchini
Green beans
Sautéed spinach
Warm pita bread
Hummus
For a low-carb meal, serve it with cauliflower rice, roasted broccoli, zucchini, or a cucumber-herb salad.
Recipe Tips
Chicken thighs are especially juicy and forgiving.
Use freshly squeezed lemon juice for the best flavor.
Kalamata olives provide a rich Mediterranean flavor, but green olives can also be used.
Don’t add the feta too early or it may become overly dry.
If using very large chicken breasts, slice them horizontally into thinner cutlets for more even cooking.
Let the chicken rest before slicing so the juices redistribute.
For extra flavor, marinate the chicken for up to 4 hours in the refrigerator.
Avoid marinating raw chicken at room temperature.
Easy Variations
Mediterranean Vegetable Chicken
Add zucchini, bell peppers, artichoke hearts, and extra tomatoes.
Creamy Feta Chicken
After baking, stir a few tablespoons of Greek yogurt into some of the warm pan juices and spoon over the chicken.
Spicy Lemon Chicken
Add ½–1 tsp crushed red pepper flakes to the marinade.
Garlic-Lovers Version
Use 6–8 garlic cloves instead of 4.
One-Pan Potato Version
Add 1½ lb (680 g) baby potatoes around the chicken. Toss them with olive oil, oregano, salt, and pepper before baking.
All Nut Information
Does this recipe contain nuts?
No. The recipe as written contains no peanuts or tree nuts.
It does not contain:
Almonds
Walnuts
Pecans
Cashews
Pistachios
Hazelnuts
Peanuts
Allergy Notes
The main allergens in this recipe are:
Milk/dairy: feta cheese
Mustard: Dijon mustard
For someone with a severe nut allergy, check the labels of packaged olives, feta, chicken broth, Dijon mustard, and seasonings for possible cross-contact warnings.
Olives are fruits, not nuts.
Approximate Nutrition
Per serving, assuming 6 servings and using boneless skinless chicken thighs.
Calories: ~430
Protein: ~43 g
Carbohydrates: ~8 g
Fat: ~25 g
Saturated Fat: ~6 g
Fiber: ~2 g
Sugar: ~4 g
Sodium: ~1,000 mg
Note: Sodium can be considerably higher depending on the amount and brand of olives, feta, and chicken broth used.
Q&A
Q: Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work very well. Because they are leaner, begin checking their internal temperature earlier to avoid overcooking.
Q: Can I use chicken drumsticks?
Absolutely. Drumsticks are excellent for baking and may need a little additional cooking time.
Q: Can I use green olives?
Yes. Green olives, Castelvetrano olives, or a combination of green and Kalamata olives all work.
Q: Can I use crumbled feta?
Yes. Crumbled feta is convenient and melts slightly into the pan juices. A block of feta cut into chunks also works beautifully.
Q: Can I make this without feta?
Yes. Simply leave it out or replace it with another cheese such as goat cheese.
Q: Can I make this dairy-free?
Yes. Omit the feta or use a dairy-free feta-style alternative.
Q: Can I make this gluten-free?
Yes. The basic recipe is naturally gluten-free. Check packaged chicken broth, mustard, olives, and seasonings to ensure they are gluten-free if necessary.
Q: Can I make this low-carb?
Yes. The chicken, olives, feta, herbs, and vegetables make this naturally suitable for a low-carb meal. Serve with cauliflower rice or extra roasted vegetables instead of potatoes, couscous, or bread.
Q: Can I add spinach?
Yes. Add a few handfuls of fresh spinach during the final 5 minutes of baking and allow it to wilt into the pan juices.
Q: Can I add artichokes?
Definitely. Marinated or canned artichoke hearts are delicious with the lemon, feta, and olives. Drain them well before adding.
Q: How do I know when the chicken is done?
The thickest portion should reach 165°F (74°C) on an instant-read thermometer.
Q: Can I prepare this ahead of time?
Yes. You can marinate the chicken and prepare the vegetables several hours ahead. Keep everything refrigerated until you’re ready to bake.
Q: How long do leftovers last?
Store leftovers in an airtight container in the refrigerator and use within 3–4 days.
Q: Can I freeze this chicken?
Yes, although the texture of the feta and vegetables may change slightly after freezing. Freeze the cooked chicken and sauce in an airtight freezer-safe container for up to about 2–3 months.
Q: Why did my chicken turn out dry?
Chicken breasts can become dry when overcooked. Use a thermometer and remove the chicken once it reaches 165°F (74°C). Chicken thighs are more forgiving because they contain more fat and connective tissue.
Q: Can I make this in a skillet instead?
Yes. Brown the chicken in an oven-safe skillet, add the tomatoes, onions, olives, broth, and marinade, then transfer the skillet to a 400°F (200°C) oven and finish as directed.
Q: Can I use bottled lemon juice?
You can, but fresh lemon juice and zest give the dish a brighter Mediterranean flavor.
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